Brown Butter Scottish Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something absolutely magical about brown butter that transforms even the simplest shortbread into something special. This Scottish classic comes together in just 45 minutes from start to table, making it perfect for when you want homemade treats without fussing all day. The toasted, nutty flavour of browned butter takes these buttery biscuits to another level, and I love that sesame seeds add a delicate crunch plus a boost of calcium and minerals. Best of all, you probably have everything in your pantry already, so there's no need for a special trip to the shops. These shortbreads are wonderfully straightforward to make, even for beginners.
Ella x
Ingredients
- 250 gbutter
- 150 gsugar
- 200 gall-purpose flour
- 6 gsalt
- 1 gbaking soda
- 100 gbutterfat (from browned butter)
- 50 ggranulated sugar
- 20 gsesame seeds
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
- 2
In a large saucepan, melt the butter over medium heat. Stir occasionally until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
- 3
Remove the browned butter from the heat and stir in the granulated sugar until well combined.
- 4
In a separate bowl, whisk together the flour, salt, and baking soda. Add the browned butter mixture and stir until the dough comes together.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 6
Roll the dough out to a thickness of about 1cm (0.4in). Cut into desired shapes using a cookie cutter or a knife.
- 7
Place the shortbread on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden brown.
- 8
Remove the shortbread from the oven and sprinkle with sesame seeds. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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