Brown Butter Scottish Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Rich, buttery, and crumbly Scottish shortbread with a hint of nuttiness from browned butter.
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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