Burnt Butter Biscuits – Cooking with Nana Ling

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These flavour-packed Burnt Butter Biscuits are the perfect addition to your bikkie baking repertoire.

They’re also fun to make. While we usually avoid burning things when baking, here we get to burn one of the ingredients!

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The recipe

The recipe comes straight from the pages of Nana Ling’s Handwritten Recipe Book.

I’ve included a copy of the page below. Isn’t her handwriting lovely? Admire the writing but keep scrolling for the recipe card at the bottom of the post where I’ve converted the measurements and updated the instructions.

Ingredient notes

To make these Burnt Butter Biscuits, you’ll need:

  • butter
  • caster sugar (superfine sugar)
  • egg
  • vanilla extract
  • SR flour (or plain/all-purpose flour and baking powder)
  • blanched almonds.

How to make Burnt Butter Biscuits

To make Burnt Butter Biscuits you need to start by burning the butter!

Burn the butter

To burn the butter, start by melting it over low heat. Bring to a simmer and cook until the butter turns a light brown colour and becomes frothy.

Cool the butter

Allow the burnt butter to cool for 5-10 minutes and then pour into a bowl and place into fridge for 20-30 minutes (or until syrupy but not set).

While the butter is cooling, pre-heat the oven to 160 degrees celsius/320 degrees fahrenheit (fan-forced) and line two baking trays with baking paper.

Beat and mix

Once your butter is cool, beat it together with the sugar until light and creamy. This should take about 2-3 minutes if using an electric mixer on med-high speed.

Add the egg and vanilla extract and beat again for about 1 minute.

Next, stir through the sifted flour.

Roll into balls

Roll tablespoons of the mixture into balls. Place the balls on the lined trays, leaving enough room for the biscuits to spread.

Gently flatten the balls a little with two fingers held together. Gently press an almond into the centre of each biscuit.

Bake

Bake for 18 minutes or until biscuits are a light golden colour.

Allow to cool on the baking trays for 5-10 minutes before transferring the biscuits to a cooling rack to cool completely.

Storage

Store the biscuits in an airtight container for up to one week.

Fill the biscuit barrel

These Burnt Butter Biscuits are wonderful. But if you want more ideas for brilliant bikkies, here are some more of my favourites:

Burnt Butter Biscuits on cooling tray.

Burnt Butter Biscuits

A simple, sweet and buttery biscuit that’s perfect with a cuppa.

Prep Time 15 minutes

Cook Time 18 minutes

Chill time 30 minutes

Total Time 1 hour 3 minutes

Course Dessert

Cuisine Australian, British

Ingredients  

  • 125 grams butter
  • ½ cup caster sugar (superfine sugar) (125 grams)
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 ¼ cups SR flour (180 grams) (or 1 ¼ cups plain/all-purpose flour + 2 ½ teaspoons baking powder)
  • 20 grams blanched almonds (one for each of the 16 biscuits)

Instructions 

  • Melt the butter over low heat. Bring to a simmer and cook until the butter turns a light brown colour and becomes frothy.

  • Allow to cool for 5-10 minutes and then pour into a bowl and place into fridge for 20-30 minutes (or until syrupy but not set).

  • Pre-heat the oven to 160 degrees celsius/320 degrees fahrenheit (fan-forced).

  • Line baking trays with baking paper.

  • Beat the butter and sugar until light and creamy. This should take about 2-3 minutes if using an electric mixer on med-high speed.

  • Add egg and vanilla extract and beat again for about 1 minute.

  • Stir through sifted flour.

  • Roll tablespoons of mixture into balls. Place balls on tray, leaving enough room for biscuits to spread.

  • Gently flatten the balls a little with two fingers held together. Gently press an almond into the centre of each biscuit.

  • Bake for 18 minutes or until biscuits are a light golden colour.

  • Allow to cool on baking tray for 5-10 minutes before transferring biscuits to a cooling rack to cool completely.



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