Brown Butter Cookies
If you’re looking for a cookie that is super sweet and nutty, this is where to stop!
Brown butter is the thing to be using right now, it’s in everything from sauces for salmon to pastry for pies.
Mixed in with cheese, making a cauliflower cheese something indulgent and in cakes and cookies lifting them up and giving them a nutty goodness that is moreish without knowing why.
Brown butter has got all the chefs buzzing, it’s the new sexy ingredient so it’s about time I got on the band wagon.
I’ve developed a few dishes for St Helens Farm using their goat butter to make the brown butter for a few dishes, which I’ll post at a later date, but this one is just for my own website, so I hope you enjoy it.
It’s important to let the dough set up in the fridge for as long as possible before getting it ready to bake.
Adding the liquid brown butter to the mix makes the dough very soft, so before it can be sliced ready for the oven, it needs to spend a few hours sleeping in a cold place.
Go on, give it a go and enjoy your sweet life!
Crisp, sugary and delicious
What You Need
400g Light Soft Brown Sugar – Cut in to cubes.
360g Plain Flour
220g Butter
100g Demerara Sugar
2 Large Eggs
1 Egg White
1 Tsp Baking Powder
¼ Tsp Salt
Brown butter and sugar mixed together
How It’s Done
Place the cubes of butter into a saucepan and on a medium heat, let it melt and begin to bubble.
Swirling the saucepan, letting the butter bubble away until it begins to turn to a deep golden colour.
Once the butter is brown, pour it into a bowl to stop the cooking.
Place the light brown sugar into a large bowl.
Add the brown butter to the bowl and mix it up really well.
In a separate bowl, mix together the flour, salt and baking powder
Once mixed, gradually add the dry ingredients into the butter mixture and mix well until it comes together to form a soft brown dough.
Let the dough get cold in the fridge – See Tip Box
Once cold, wrap in greaseproof paper and roll into a sausage shape.
Place back in the fridge for at least 5 hours or overnight if possible – See Tip Box
Set up, cooled and straight from the fridge
Ready To Bake
Heat the oven to 180c
Line a couple of oven trays with non-stick baking parchment or silicone mats.
Place the egg white into a small bowl and give it a light whisk
Pour the demerara sugar onto a plate.
Unwrap the dough sausage and slice in half
Brush the outside of the sausage with the beaten egg white and then roll it in the Demerara sugar making sure all of the outside of the dough is covered in the sugar.
Brushed with a ayer of beaten egg white and rolled in Demerara sugar
Using a sharp knife, cut the dough into thick-ish slices
Lay the slices on to the prepared oven trays, leaving 2 inches between each cookie
Put the trays into the hot oven to bake for around 10-12 minutes.
Once baked, remove the trays from the oven, and leave the cookies to cool on the tray for 10 minutes before transferring the cookies to cooling racks.
Make the slices thick-ish
Tip Box
Dough getting cold – The dough will take a long time to get truly cold, so putting it in the fridge will help the process.
Cooling overnight – Letting the soft dough cool overnight in the fridge will allow the brown butter, and the sugar that it melted when mixed, to become firm enough to cut.
Cool and ready to enjoy
