Brown butter jigsaw biscuits
- October 2015
- Makes around 36
- Hands-on time 30 min, oven time 10-12 min, plus chilling
A crumbly brown butter biscuit, with a demerara crunch, makes a great tea break treat. Kids will love helping you cut out the biscuits… and eat them, too.
This recipe uses egg yolks only, so make sure you use the leftover whites in a meringue or similar.
Looking for something else? Take a browse through lots more biscuit recipes.
- 6.1g (3.7g saturated)
- 9.3g (3.2g sugars)
Cut out the biscuits and freeze on trays. Bake from frozen. The cooked biscuits will keep for 2-3 days in an airtight container. Freeze for up to 3 months.
Add a little freshly ground black pepper to the dough before baking. The baked peppery biscuits would be lovely with fruit compote.
Scatter with chopped hazelnuts instead of demerara, then bake. Or melt the butter with a sprig or two of fresh rosemary or thyme, then leave it to infuse while you chill the butter. Discard it when you make the dough.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe