Brown Butter Shortbread Fingers

Instructions

1. 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. 2

   In a large saucepan, melt the butter over medium heat.

   Tip: Use a heatproof bowl if needed.

3. 3

   Continue cooking the butter until it turns golden brown and smells nutty.

   Tip: Be careful not to burn the butter.

4. 4

   Remove the saucepan from the heat and whisk in the granulated sugar.

   Tip: Use a wooden spoon for best results.

5. 5

   Let the mixture cool slightly before whisking in the caster sugar, salt, and baking soda.

   Tip: Don't overmix.

6. 6

   Add the flour, baking soda, and cream of tartar to the saucepan.

   Tip: Use a rubber spatula to mix.

7. 7

   Add the egg yolk and cold water to the saucepan.

   Tip: Mix until a dough forms.

8. 8

   Turn the dough out onto a floured surface and knead until it comes together.

   Tip: Don't overwork the dough.

9. 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. 10

    Cut the dough into fingers, about 5cm long.

    Tip: Cut in one direction only to get straight fingers.

11. 11

    Place the fingers on the prepared baking sheet, leaving about 2.5cm of space between each finger.

    Tip: Leave space for spreading.

12. 12

    Bake the shortbread fingers for 15-20 minutes, or until they are lightly golden.

    Tip: Don't overbake.

13. 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. 14

    Once cool, sprinkle the fingers with flaky sea salt.

    Tip: Optional, but delicious.