Burnt Butter Biscuits

5 from 3 votes

A simple, sweet and buttery biscuit that's perfect with a cuppa.

Prep Time15

Cook Time18

Chill time30

Total Time1 3

Course: Dessert

Cuisine: Australian, British

Servings: biscuits

Calories: 128kcal

125 grams butter
½ cup caster sugar (superfine sugar) (125 grams)
1 egg (lightly beaten)
1 teaspoon vanilla extract
1 ¼ cups SR flour (180 grams) (or 1 ¼ cups plain/all-purpose flour + 2 ½ teaspoons baking powder)
20 grams blanched almonds (one for each of the 16 biscuits)

Melt the butter over low heat. Bring to a simmer and cook until the butter turns a light brown colour and becomes frothy.
Allow 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).
Pre-heat the oven to 160 degrees celsius/320 degrees fahrenheit (fan-forced).
Line baking trays with baking paper.
Beat the butter and sugar until light and creamy. This should take about 2-3 minutes if using an electric mixer on med-high speed.
Add egg and vanilla extract and beat again for about 1 minute.
Stir through sifted flour.
Roll tablespoons of mixture into balls. Place balls on tray, leaving enough room for 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 baking tray for 5-10 minutes before transferring biscuits to a cooling rack to cool completely.

Storing: They should last up to a week if stored in an airtight container in a cool, dry place.

Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.