Brown Butter Cinnamon Shortbread
Sweet, crumbly and nutty brown butter cinnamon shortbread. The dreamy melt in your mouth texture combined with the hard crunch of caramelised demerara sugar.
Servings: 12 cookies
Ingredients
- 230 g brown butter softened (see notes)
- 155 g castor sugar
- 5 g salt
- 1 egg separated
- 320 g all purpose flour
- 4 g ground cinnamon
- 85 g demerara sugar
Instructions
- In the base of a stand mixer, add softened brown butter, sugar and salt. Mix gently 3-4 minutes to combine.
- Add egg yolk. Whisk gently to mix thoroughly into butter.
- Add flour and one teaspoon of ground cinnamon to the wet ingredients in one go. Mix again gently until the dough comes together in a soft crumble.
- Tip out dough on to a sheet of baking paper. Form into a log (about 20 centimetres in length). Roll up in baking paper and twist the ends like a bonbon. Place into the fridge for one hour, or up to 3 days to chill and firm up.
- Preheat oven to 180ºC (160ºC fan-forced). In a small bowl, combine demerara sugar and remaining half teaspoon of cinnamon. Sprinkle on to a tray or plate.
- Unwrap your shortbread dough. Brush the outside with egg white and place into the demerara sugar, rolling it around to coat the outside.
- With a sharp knife, slice the log into 12 biscuits, approximately 0.75cm thick. Place the biscuits on two lined trays.
- Bake for 22 minutes. Once cooked, remove and leave to cool on the trays. Keep in an airtight container for up to five days.
Notes
Brown butter:
- Refer to these instructions to learn how to brown butter.
- I used a 250g block of unsalted butter for this recipe. Once browned, pour into a bowl or jar, cover and place into the fridge to harden again.
- When you're ready to make the shortbread, remove from the fridge for 30-60 minutes (depending on the weather) to softened and come to room temperature.