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Brown Butter Brown Sugar Salted Shortbread
by
Sarah Cooks
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,%20melt%20the%20butter%20over%20a%20medium%20heat.%20Continue%20cooking%20until%20the%20butter%20foams%20up%20and%20starts%20to%20sizzle,%20and%20the%20milk%20solids%20separate.%20Stir%20with%20a%20heatproof%20spatula%20to%20prevent%20the%20milk%20solids%20sticking%20to%20the%20pan.%20Once%20the%20sizzling%20has%20subsided%20and%20the%20butter%20has%20turned%20from%20yellow%20to%20a%20medium%20brown%20colour,%20(and%20most%20importantly,%20smells%20amazing),%20take%20off%20the%20heat%20and%20stir%20in%20the%20brown%20sugar.%3C/p%3E%3Cp%3EStir%20in%20the%20flour%20to%20form%20a%20dough.%3C/p%3E%3Cp%3ELine%20a%2020%20x%2020cm%20square%20tin%20with%20baking%20paper,%20leaving%20some%20overhang%20to%20make%20it%20easier%20to%20lift%20out%20the%20finished%20shortbread.%20Press%20the%20dough%20into%20the%20tin,%20flattening%20it%20with%20the%20back%20of%20a%20wooden%20spoon%20or%20the%20base%20of%20a%20sturdy%20glass.%20Prick%20all%20over%20with%20a%20fork,%20and%20sprinkle%20with%20sea%20salt.%20Press%20the%20salt%20in%20with%20your%20fingers.%20Bake%20for%2015%20minutes.%3C/p%3E%3Cp%3ERemove%20the%20tin%20from%20the%20oven%20and%20cut%20the%20dough%20into%20bars.%20(If%20your%20tin%20is%20non%20stick%20or%20you're%20worried%20about%20scratching%20it,%20you%20may%20like%20to%20use%20the%20paper%20to%20gently%20lift%20and%20slide%20the%20shortbread%20slab%20from%20the%20tin%20onto%20a%20chopping%20board,%20before%20cutting%20it%20into%20bars%20and%20then%20placing%20back%20in%20the%20tin).%3C/p%3E%3Cp%3EBake%20for%20a%20further%2010-15%20minutes%20or%20until%20dry%20on%20top.%20Remove%20from%20the%20oven%20and%20allow%20to%20cool%20in%20the%20tin%20before%20serving.%20The%20shortbread%20will%20keep%20in%20an%20airtight%20container%20for%20weeks.%3C/p%3E%3Cp%3EMakes%201%20x%2020cm%20square%20of%20shortbread%3C/p%3E){kind=link}