Brown Butter Herbs Walnut Shortbread
Preparation time:
Rest time:
Cook time:
10 minutes
60 minutes
20 minutes
A sweet and crispy shortbread cookie with fragrant rosemary and sage herbs.
Makes 2 dozen cookies
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1 ½ cups (192g) Cascade Milling Organic All-Purpose Flour
4 ounces (113g) of unsalted butter
½ cup (100g) granulated sugar
½ (3.0g) teaspoon salt
½ cup (60g) chopped walnuts or pecans
1. ½ tbsp (22g) of milk
½ tbsp (0.85g) chopped rosemary
¼ tbsp (1g) chopped sage
½ tsp (4.2g) vanilla extract
¼ tsp (1.15g) baking powder
Brown sanding sugar or coarse smoked sugar
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Making the brown butter:
1- Brown the butter in a pan over medium heat. Keep an eye on the butter, swirl, or whisk so it does not burn.
2- Once melted let the butter cool in the mixing bowl and mix until the butter is creamy.
3- Mix in the melted butter, the sugar, vanilla, milk.
Making the shortbread:
4- In another bowl, blend the flour, salt, baking powder and herbs.
5- Add flour blend and nuts to the wet butter mixture and mix until it holds together.
6- On a clean surface, roll the dough in a 1” diameter log.
7- Wrap into a plastic film and refrigerate for at least one hour.
8- Preheat the oven to 350 degrees F.
9- Slice the dough log in 1/3” thick and place it on parchment paper on a baking sheet.
10- Sprinkle the cookies with coarse sugar and some chopped herbs before baking for 15 to 20n minutes.
11- Cool on a wire rack. Serve with a sharp or very creamy cheese.
Tips:
In a rush, no need to brown the butter. Use the same amount of butter less 20%. You will just miss the rounded brown/nutty notes it provides.
This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.
Recipe created by InnovationChix.com
