Once upon a time there was a girl that loved shortbread...
...she also loved caramel...
... and brown butter.
One day this girl decided to make shortbread cookies with caramelized sugar and browned butter.
CARAMEL BROWN BUTTER SHORTBREAD
- 120 gr (4.3 oz) sugar
- 200 gr (7.1 oz) salted butter*
- 300 gr (10.7 oz) flour
* Or if you only have unsalted butter, add a pinch of salt.
Star by doing a dry caramel: Take a dry pan to the stove and heat it for 1 minute. Add the sugar and it will star caramelizing on the edges, move gently with a spoon until all sugar is melted and with a nice caramel color. At this point add the butter cut into very small chunks. The caramel will bubble so be careful. Keep mixing until all the butter is melted and the mixture starts to get a darker color, don't get carried away or you might burn it. We want brown butter, not burnt butter ;)!
Let it cool slightly and add the flour mixing well, either by hand (carefull if it's still hot) or in a mixer. Take to the fridge until the dough is completely cool. Roll between 2 pieces of cling film or in a floured surface and cut as you like. Bake in a preheated 170ºC (325ºF) oven, until they are golden brown and delicious.
The girl was so happy with her cookies! They had a subtle caramel flavour and were extra crunchy, still beeing buttery. In fact she liked them so much she had to freeze most of the cookies so she wouldn't eat them...
... and then she ate them frozen.
The end.
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