brown butter shortbread
Shortbread is simple. An easy 3:2:1 ratio of flour, butter, sugar. That’s all it really needs. But when you take the time to brown the butter first, to let it toast gently until it smells rich and nutty, it becomes something far more special.
This is the kind of baking that fills the kitchen with a warming aroma. No fuss, no gadgets, just a bowl and a spoon and a bit of time. Use golden caster sugar for its subtle caramel note, and be generous when you sprinkle some over at the end. I also split the flour between plain flour and cornflour as I love that sandy texture that disintegrates when you bite into it.
These keep well in a tin, but they’re best the day after baking, once they’ve firmed up and the flavour’s had time to settle.
for the shortbread
450g flour (300g plain flour + 150g cornflour)
300g brown butter (unsalted)
150g golden caster sugar, plus extra for sprinkling
A pinch of fine salt
method
Heat the oven to 170°C (150°C fan). Line a cake tin with baking paper, letting the edges overhang slightly so you can lift the shortbread out later.
Place the butter in a small heavy-based pan over low to medium heat. Let it melt slowly, giving the pan a gentle shake now and then. After 5-6 minutes, the butter should smell nutty and fragrant, with golden brown solids at the bottom. Skim off any foam and carefully pour the butter into a mixing bowl, including all the browned bits. You want 300g of brown butter, so you probably need to start with 340-350g of butter as some of it will evaporate off as you cook.
Let the butter cool in the fridge until it has set to the texture of regular room temperature butter. You may want to mix it a few times during the cooling to make sure that it doesn’t set separately.
Add the sugar to the butter and mix well. In a separate bowl, combine the flour, cornflour and a pinch of salt. Tip this into the butter mixture and use a spatula to bring everything together into a soft, even, crumbly dough.
Press the dough into the lined tin, smoothing the top with the back of the spatula. Bake for 50–55 minutes until pale golden and just set. Remove from the oven, sprinkle with extra sugar, and score into rectangular fingers while still warm.
Leave to cool completely in the tin, then cut along the scored lines. Store in an airtight container.
