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Brown Butter Shortbread
Rich, buttery shortbread with a nutty flavor from browned butter. These delicate cookie bars can be baked for a softer, melt-in-your-mouth texture or longer for a crisp, crumbly finish.
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Ingredients
- 227 g Unsalted butter
- 2 tbsp Milk (Water may be used instead.)
- 2.25 cup All-purpose flour
- 0.667 cup Powdered sugar
- 0.25 cup Granulated sugar
- 1 tsp Vanilla extract
- 0.75 tsp Salt
- Flaky sea salt (Optional, for sprinkling before serving.)
Steps
- 1
In a small saucepan, melt the unsalted butter over medium heat, stirring occasionally.
- 2
Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove the saucepan from the heat, pour the browned butter into a heatproof bowl, and let it cool until solidified.
- 3
Fit a stand mixer with the paddle attachment. Add the solidified brown butter, powdered sugar, and granulated sugar to the mixer bowl.
- 4
Beat the butter and sugars on medium-high speed until pale and fluffy, about 2–3 minutes.
- 5
Add the salt, vanilla extract, and milk. Mix until well combined.
- 6
Gradually add the flour and mix on low speed until just incorporated. Do not overmix, as this can make the shortbread tough.
- 7
Line an 8×8-inch pan with parchment paper, leaving enough overhang to lift out the baked shortbread. Transfer the dough to the pan and press it evenly into the corners with your hands or the back of a spatula.
- 8
Use a fork to poke holes across the surface of the dough, spacing the holes about 1 inch apart.
- 9
Preheat the oven to 325°F (163°C). Bake the shortbread for 35–45 minutes, until the edges are lightly golden. Bake closer to 35 minutes for softer shortbread or closer to 45 minutes for a crispier texture.
- 10
Remove the pan from the oven and place it on a wire rack. Cool for about 20 minutes.
- 11
Using the parchment-paper overhang, carefully lift the shortbread from the pan and transfer it to a cutting board. Slice while still warm into bars or squares for neater cuts.
- 12
Sprinkle with flaky sea salt, if desired. Serve and enjoy.
Notes
The recipe states that all powdered sugar or all granulated sugar may be used instead of the combination. Slice while the shortbread is still warm; fully cooled shortbread tends to crumble more easily. The listed cook time includes browning the butter, baking, and cooling.
Nutrition per serving
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