Brown Butter Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My absolute favorite shortbread recipe starts with brown butter, which brings this classic cookie to a whole new level of richness and depth. What makes this version so special is how simple and quick it comes together, ready from your oven in less than an hour total. The brown butter adds incredible nutty flavor while butter itself contains fat soluble vitamins that help with nutrient absorption. I love making these because they require just basic pantry staples, cost very little to put together, and honestly impress everyone who tries them. Your kitchen will smell absolutely divine while they bake.
Ella x
Ingredients
- 200butter
- 250 gramssugar
- 200 gramsflour
- 10 gramssalt
- 5 gramsbaking powder
- 100 gramsunbleached flour
- 50 gramsgranulated sugar
- 20 gramsbrown sugar
- 2eggs
- 1½ millilitersvanilla extract
- ½ gramsbutter flavoring
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
Cream the butter and sugars until light and fluffy.
Tip: Be careful not to overmix.
- 3
Add the flour, salt, and baking powder. Mix until just combined.
Tip: Don't overmix.
- 4
Beat in the eggs and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the brown sugar and butter flavoring. Mix until combined.
Tip: Don't overdo it.
- 6
Scoop the dough into balls, about 2cm in diameter.
Tip: You should end up with around 20-25 balls.
- 7
Place the balls onto the prepared baking sheet, leaving about 5cm of space between each.
Tip: Make sure they're not touching.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Don't overbake.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Then transfer to a wire rack to cool completely.
- 10
Allow the shortbread to cool completely before serving.
Tip: It's worth the wait!
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