Browned Butter Shortbread
Shortbread made with browned butter.
Servings 24 pieces
Cost 5
Ingredients
- 8 oz unsalted Irish butter, softened and cut into chunks (225 grams)
- 1 ½ cups all-purpose flour, bleached or soft like White Lily (200 grams)
- ⅔ cup confectioners' sugar (80 grams)
- ½ cup cornstarch, weigh or measure with a light hand (64 grams)
- ¾ teaspoon kosher salt (omit if using salted butter)
Instructions
- Brown half the butter (114 grams) over the stove, then pour into a small bowl and let cool. Throw it in the freezer if you're in a hurry and let cool just until it is sludgy.
- Mix together the flour, confectioners' sugar, cornstarch and salt (if using) and put in the food processor.
- Cut remaining butter into chunks and add to food processor. Pulse until crumbly. Add the browned butter and pulse until dough comes together.
- Turn dough onto a parchment or wax paper lined counter and push it together into a mass. Roll it out and chill the rolled out dough for about 20 minutes. Punch out shapes with a 2-inch round or slightly smaller cutter.
- Bake dough rounds at 350F for about 12 minutes or until the edges are lightly browned. Let cool on the baking sheet, as they will be very delicate.