I love browning butter for baked goods, but find many recipes will call for that step and the results don’t truly highlight the nutty flavor that well. I find it best showcased in a shortbread cookie, where there are not a lot of competing ingredients, just a bit of vanilla to enhance the overall sweetness.
This post contains affiliate links.
This is a sandy, crisp shortbread, which gets a bit of crumbly texture from the added rice flour. I prefer this over using cornstarch which leans more chalky to me. Also note, the brown butter gives the cookies a darker appearance because of the caramelization.
If you want something with a bit more spice, see my Cardamom Shortbread Cookies.
Baking tips for pans with intricate designs:
- Spray the shortbread pan well with a baking spray that has flour in it. This will help the cookies release. Do not use a generic cooking spray because that contains additives that affect the non-stick properties of the pan overtime.
- Use a pastry brush after spraying to ensure the coating is even and gets into all the nooks and crannies of the design.
- Press the dough firmly into the design to ensure it imprints well.
- Let the baked cookies rest for about 10 minutes before removing. You want to give them time to firm up, but remain warm when flipping.
Brown Butter Shortbread Cookies
Ingredients:
3/4 cup (170g) unsalted butter
1/4 teaspoon kosher salt
1 1/2 tablespoons water
1/2 cup (100g) granulated sugar
1/2 teaspoon vanilla extract
1 1/4 cups (173g) all purpose flour
1/4 cup (36g) white rice flour
Equipment:
Shortbread pan or 9″ square pan lined with parchment
Directions:
To make the browned butter: In a saucepan, over medium heat, melt the stick of butter. Continue to cook for about 8 minutes, stirring frequently to ensure the milk solids don’t burn. Once it changes to a light caramel color, I lower to medium-low heat, because I find it gets dark fast. When it’s a deep golden color, immediately remove the pan from the heat and carefully pour into a heatproof bowl. Stir in the salt and water. Place the bowl over an ice bath to firm up the butter until it’s the consistency of room temperature butter.
Preheat the oven to 300°F. Grease the shortbread mold with a baking spray that contains flour. Use a pastry brush to get into the details of the pan. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar, until light and fluffy, about 2-3 minutes. Add the vanilla extract and beat to combine. In a small bowl, whisk together the all purpose and rice flour, and add to the stand mixer. Beat until the dough begins to clump together.
Place the dough into the pan and spread it in an even layer, pressing firmly to imprint into the designs. With a bench scraper, drag across the dough and smooth out any bumps on top. Prick the surface of the dough all over with a fork.
Bake until the dough looks dry and golden on top, about 25 minutes. Lower the oven to 275°F and bake another 20 minutes. Remove from the oven and let cool in the pan for 10 minutes.
Use a paring knife to loosen the edges of the cookie. Place a cutting board over the pan and invert onto the board. Immediately cut into squares along the designated lines. Transfer to a wire rack and let cool completely.
Makes 9