What’s Cooking?…Burnt Butter Style Biscuits
Is there such a thing as a perfect biscuit? Maybe! Have you ever noticed when strolling through up market food emporiums, that there is one certain type of biscuit that gives a delicious baked smell and yields a biscuit which looks immensely appealing. They are golden and crispy and delicate and have a perfectly placed blanched almond or glacé cherry to decorate them. For years I wondered what are these biscuits. I tried to emulate that style dozens of times, but never really created the biscuit I was looking for. Then one day I realized they could be a type of burnt butter biscuit. I must admit the title of these biscuits has always been a turn off for me. I know from previous experience burning butter is woeful. However, when it comes to these biscuits, it really is the making of them. I must qualify, I don’t “burn”, the butter. It’s browned.
Incidentally, these biscuits can be made faster than going to the shops and your house will smell inviting and delicious. You don’t need to get out a mixer. It really is a type of melt, brown and mix recipe. The ingredients are basic staples you should have in your pantry. If you need something very quick, to take out, or you have visitors coming, you can whip these up at extremely short notice and be serving them when your guests arrive for afternoons tea! Enjoy this old-fashioned favorite.
This is how I do it.
1/2 cup glacé cherries to decorate
Set oven to 170 degrees Celsius. Place the butter in a small to medium saucepan. Melt and then brown the butter. Do not leave the butter unattended. Once the butter is browning move around a little with a wooden spoon to ensure even heat distribution. This will happen fast. Don’t burn it, just brown it. As soon as it is browned, remove from heat. Allow to cool for a few minutes.
Add the sugar and mix well. Add the vanilla, egg, salt and flour. Mix well to combine.
Place walnut sized amounts on a baking tray lined with baking paper. Allow room for spreading. Gently press half a glacé cherry or blanched almond into the centre of the biscuit.
Bake for approximately 10-12 minutes or until, golden. Allow to cool before removing from the tray.
Makes 24 biscuits.