Brown Butter Florentines
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Brown Butter Florentines are a savory baked dish combining brown butter with spinach, parmesan and parsley. The dough comes together with flour, eggs and olive oil, bound with water and seasoning. Ready in just 45 minutes total with 20 minutes preparation and 25 minutes in the oven, this recipe suits anyone looking for a straightforward, flavourful bake.
Ella x
Ingredients
- 400 gbutter
- 200 gspinach(fresh, chopped)
- 100 gparmesan(grated, dried)
- 250 gflour(all-purpose, apart)
- 2eggs
- 10 gsalt
- 5 gblack pepper
- 30 mlolive oil
- 150 mlwater
- 20 gparsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper.
- 2
In a large saucepan, melt the butter over low heat. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma.
Tip: This should take about 10-12 minutes.
- 3
In a separate bowl, whisk together the flour, eggs, salt, and black pepper until well combined.
Tip: Make sure to scrape the sides of the bowl to incorporate all the ingredients.
- 4
Add the chopped spinach, grated Parmesan, and chopped parsley to the dry ingredients. Mix until just combined.
Tip: Be careful not to overmix the dough.
- 5
Gradually pour the browned butter into the dough mixture, stirring until a dough forms.
Tip: If the dough seems too dry, add a little water. If it's too wet, add a little more flour.
- 6
Divide the dough into 6 equal pieces and shape each piece into a florentine biscuit.
Tip: Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
- 7
Drizzle the tops with olive oil and sprinkle with salt.
Tip: Bake the biscuits for 15-20 minutes, or until they're golden brown and crispy.
- 8
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the biscuits to a wire rack to cool completely.
- 9
Serve the florentine biscuits warm with your favorite sauce.
Tip: Enjoy!
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