Brown Butter Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These brown butter shortbread fingers are an absolute dream to make and honestly, they come together faster than you'd expect. The beauty of browning your butter is that it adds such a rich, nutty depth without any extra ingredients, and the whole thing bakes in just 25 minutes. Plus, butter contains fat soluble vitamins that help your body absorb other nutrients, making these treats a bit more nourishing than your average cookie. They're simple enough for a weeknight bake but fancy enough to impress, and I promise your kitchen will smell absolutely incredible while they're in the oven.
Ella x
Ingredients
- 250unsalted butter
- 150 ggranulated sugar
- 50 gcaster sugar
- 10 gsalt
- 200 gall-purpose flour
- 2 gbaking soda
- 1 gcream of tartar
- 1egg yolk
- 100 mlcold water
- 20 gflaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a baking sheet that can fit your fingers flat.
- 2
In a large saucepan, melt the butter over medium heat.
Tip: Use a heatproof bowl if needed.
- 3
Continue cooking the butter until it turns golden brown and smells nutty.
Tip: Be careful not to burn the butter.
- 4
Remove the saucepan from the heat and whisk in the granulated sugar.
Tip: Use a wooden spoon for best results.
- 5
Let the mixture cool slightly before whisking in the caster sugar, salt, and baking soda.
Tip: Don't overmix.
- 6
Add the flour, baking soda, and cream of tartar to the saucepan.
Tip: Use a rubber spatula to mix.
- 7
Add the egg yolk and cold water to the saucepan.
Tip: Mix until a dough forms.
- 8
Turn the dough out onto a floured surface and knead until it comes together.
Tip: Don't overwork the dough.
- 9
Use a rolling pin to roll the dough to a thickness of about 3mm.
Tip: Use a ruler or straight edge to help with evenness.
- 10
Cut the dough into fingers, about 5cm long.
Tip: Cut in one direction only to get straight fingers.
- 11
Place the fingers on the prepared baking sheet, leaving about 2.5cm of space between each finger.
Tip: Leave space for spreading.
- 12
Bake the shortbread fingers for 15-20 minutes, or until they are lightly golden.
Tip: Don't overbake.
- 13
Remove the shortbread fingers from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer to a wire rack to cool completely.
- 14
Once cool, sprinkle the fingers with flaky sea salt.
Tip: Optional, but delicious.
Recipe Variations
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