Recipe from amandeleineIngredients
94g unsalted butter
1/4 cup packed brown sugar
1/2 tsp pure vanilla extract
2/3 cups all-purpose flour
Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes.
Tip: it helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.
Transfer butter to a bowl and chill until just firm, about 1 hour.
Beat together butter and brown sugar with an electric mixer until pale and fluffy.
Beat in vanilla, then mix in flour and salt at low speed until just combined.
Spread the dough between two sheets of cling wrap and roll it out into 0.25 inch thickness.
Chill, wrapped in cling film, until firm, about 1 hour.
Preheat oven to 180°C with rack in.
Unwrap dough and cut into shapes using cookie cutter.
Arrange dough discs 1 1/2 inches apart on an ungreased baking sheet.
Bake until surface is dry and edges are slightly darker, 10 to 12 minutes.
Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)
Note: dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.
Makes 18 cookies.
Will SHE make it again?
Recipe from AmandeleineIngredients100g unsalted butter1/3 cup whole milk1 large eggs1 large egg yolks1 tsp vanilla essence1 1/2 cups all-purpose flour3/8 cup sugar3/8 cup brown sugar1 1/2 tsp baking powder3/4 tsp salt125g fresh blueberriesStreusel40g cold, unsalted butter, cut into 1/2-inch cubes1/2 cup all-purpose flour3 1/2 tablespoons sugarMethodPut a rack in the upper third of the oven and preheat oven to 190 degrees C. Line muffin pans with paper linersMelt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.Divide the batter among muffin cups and spread evenly.For the Streusel, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
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