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)
- 250g unsalted butter
- 285g plain flour, plus extra for dusting
- 3 medium free-range egg yolks
- 100g icing sugar, sifted
- Demerara sugar for sprinkling
You’ll also need…
- 6cm jigsaw biscuit cutter from amazon or you can use any other shaped biscuit cutter
- Put the butter in a pan and melt gently. When completely melted, turn up the heat and bubble for a couple of minutes until it smells biscuity and turns a deep golden brown colour. Quickly transfer to a cold mixing bowl and leave to cool, then chill until the butter has solidified. Cut into large chunks.
- Put the flour in a food processor with the butter and a good pinch of salt. Whizz together until the mixture looks like fine breadcrumbs. Whizz in 2 of the egg yolks, then finally the icing sugar, until the dough starts to clump together. Transfer to a lightly floured surface and knead gently a couple of times to bring together. Shape gently into a fat disc, wrap in cling film and chill for 30 minutes to 1 hour.
- Heat the oven to 180°C/160°C fan/ gas 4. Remove the dough from the fridge. On a lightly floured surface, gently roll out the dough to around the thickness of a £1 coin, then stamp out shapes with your shaped cookie cutter. Transfer the biscuits to baking sheets lined with baking paper, whisk the reserved egg yolk until smooth, then brush each biscuit with it and scatter generously with demerara. Bake for 10-12 minutes until pale golden around the edges and crisp. Cool for 5 minutes on the tray, then transfer to a wire rack and cool completely. If you’re not eating them straightaway, the biscuits will keep in a sealed container for 2-3 days.
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.
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