Ever since I made brown butter banana bars I've been a bit in love with the whole brown butter thing. These biscuits are a crunchy take on that nutty taste, I love them, especially dipped in my coffee! classy. This is the third batch I've made in a week, this time I reduced the sugar, yes me, I did that ! And the bikkies are better for it.
These suckers are going into lunchbox's left right and centre and are still the most requested after school snack, happily munched on with a big glass of milk sucked through a couple of curly straws.
Another excellent thing about these biscuits is that they are made in one pot, the pot you brown the butter in, I am a bit lazy like that and not a big fan of washing up. Bloody genius if you ask me.
... the biscuits
3/4 cup caster sugar
1 egg, lightly beaten
1 tsp vanilla bean paste (or extract)
1 1/2 cups self raising flour
Preheat oven to 180. First of all put the butter into a big saucepan, one that's going to fit the rest of the ingredients. Melt and then gently simmer the butter until it changes colour to a light golden brown, like the colour of a lion and smells nutty, take it off the heat (it takes around 6 minutes).
Let the butter cool slightly, then add the rest of the ingredients and stir, roll into balls the size of a small walnut, press down slightly on a lined baking tray and bake for 13 - 15 minutes. Cool on a rack.