Burnt Butter Biscuits

These flavour-packed Burnt Butter Biscuits are the perfect addition to your bikkie baking repertoire.

They're also fun to make. While we usually avoid burning things when baking, here we get to burn one of the ingredients!

Jump to:

• The recipe
• Ingredient notes
• How to make Burnt Butter Biscuits
• Storage
• Fill the biscuit barrel
• Burnt Butter Biscuits

The recipe

The recipe comes straight from the pages of Nana Ling's Handwritten Recipe Book.

I've included a copy of the page below. Isn't her handwriting lovely? Admire the writing but keep scrolling for the recipe card at the bottom of the post where I've converted the measurements and updated the instructions.

Ingredient notes

Old-fashioned Burnt Butter Biscuits, require only kitchen basics – butter, caster sugar (superfine sugar), an egg, vanilla extract and SR flour (or plain/all-purpose flour and baking powder) – plus blanched almonds which you can find at the supermarket.

VARIATION IDEA:

Don't have blanched almonds on hand? You could make them without the blanched almonds or with any other nut.

How to make Burnt Butter Biscuits

To make Burnt Butter Biscuits you need to start by burning the butter!

To burn the butter, start by melting it over low heat. Bring to a simmer and cook until the butter turns a light brown colour and becomes frothy.

Next, allow the burnt butter to cool for 5-10 minutes and then pour into a bowl and place into fridge for 20-30 minutes (or until syrupy but not set).

While the butter is cooling, pre-heat the oven to 160 degrees celsius/320 degrees fahrenheit (fan-forced) and line two baking trays with baking paper.

Once your butter is cool, beat it together with the sugar until light and creamy. This should take about 2-3 minutes if using an electric mixer on med-high speed. Add the egg and vanilla extract and beat again for about 1 minute.

Next, stir through the sifted flour.

Roll tablespoons of the mixture into balls. Place the balls on the lined trays, leaving enough room for the biscuits to spread.

Gently flatten the balls a little with two fingers held together. Gently press an almond into the centre of each biscuit.

Bake for 18 minutes or until biscuits are a light golden colour.

Allow to cool on the baking trays for 5-10 minutes before transferring the biscuits to a cooling rack to cool completely.

Storage

Store the biscuits in an airtight container for up to one week.

You can also freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Fill the biscuit barrel

These Burnt Butter Biscuits are wonderful. But if you want more ideas for brilliant bikkies, here are some more of my favourites:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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