Brown Butter Shortbread
Brown butter shortbread relies on the nutty, toasted character of milk solids browned in butter, balanced by a sharp hit of salt. The dough is dense and crisp, meant to be cut into fingers or squares and baked until the edges turn a deep, golden mahogany.
Don't walk away from the butter.
Once the butter begins to foam, it will turn from golden to toasted in seconds; keep your eyes on the pan to avoid burning the milk solids.
- small stainless steel saucepan
- 8-inch square metal baking pan
- stand mixer or hand mixer
- fine-mesh sieve
- parchment paper
What goes in.
- 1 cupunsalted butter
- 1/2 cupsuperfine sugar
- 2 cupsall-purpose flour
- 1/2 tspkosher salt
- 1 tspvanilla bean paste
Browned Milk Solids
Heating the butter until the water evaporates and the milk solids toast creates a distinct nutty aroma that defines the shortbread's flavor profile. You must chill the butter back to a semi-solid state before creaming, or the dough will become greasy.
The method.
Brown the butter
Melt butter in the saucepan over medium heat. Swirl constantly until it foams and reveals dark brown specks at the bottom. Immediately pour into a bowl to stop the cooking, then refrigerate until it reaches the consistency of room-temperature butter.
Cream the base
In a mixer, beat the solidified brown butter, sugar, and vanilla paste until pale and aerated. Scrape the bowl often to ensure no brown bits remain stuck to the sides.
Incorporate dry ingredients
Add the flour and salt. Mix on low speed just until the flour disappears and a coarse, sandy dough forms. Do not overwork it.
Press and chill
Press the dough firmly into an 8-inch square pan lined with parchment. Use the bottom of a measuring cup to level it. Chill in the refrigerator for 30 minutes before baking.
Bake
Preheat the oven to 325°F. Bake for 30 to 35 minutes, until the edges are deep brown and the center feels set. Score into fingers while still warm, but let cool completely before lifting from the pan.
Other turns to take.
Rosemary and Sea Salt
Add one tablespoon of finely minced fresh rosemary to the flour and sprinkle coarse sea salt over the top immediately after pressing the dough into the pan.
Espresso Shortbread
Stir one tablespoon of finely ground espresso beans into the dry ingredients for a bitter contrast to the richness of the butter.
When it doesn't go to plan.
Use a light-colored pan to brown the butter so you can clearly see the color change of the milk solids.
If the dough feels too soft to press, put it in the freezer for five minutes; firm fat ensures the biscuits hold their shape.
Score the shortbread when it is still warm; if you wait until it is fully cold, the crisp edges will crumble when you try to slice them.
The ones that keep coming up.
Why did my dough get greasy?
The browned butter was likely too warm when you started creaming it. It must be at a stable, semi-solid state to emulsify properly with the sugar.
Can I use salted butter?
It is safer to use unsalted butter so you can control the level of salt exactly, which is essential to cut through the heavy butter flavor.