I lost the recipe for these biscuits which is why I've started adding recipes here.
I really wanted a proper crisp biscuit made with browned butter, I'm sure I started searching from browned butter biscuits and came across Sablé but I can't remember if I made sablé and just browned the butter or I found a recipe that said they're like sablé .... anyway
The recipe was simple with just flour, butter, sugar and maybe egg? I'm fairly sure it wasn't egg washed as I certainly didn't, I think it said about pressing brown sugar onto the top of them. The pictures had crinkle cut cookies that were fairly small like.. 3cm?
1 vanilla bean, split lengthwise, seeds scraped and reserved
281 grams all-purpose flour, sifted
36 grams turbinado / brown sugar
Instructions
Preheat oven to 170°C. Line 2 large rimmed baking sheets with parchment paper. Place a medium bowl over a bowl of ice water.
In a medium saucepan, melt butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.
Pour browned butter into prepared bowl in ice bath; stir in milk. Continue stirring until slightly thickened, about 5 minutes. Remove bowl from ice bath; let stand at room temperature until the consistency of softened butter, about 10 minutes.
Beat browned butter with a mixer at medium speed until creamy, about 2 minutes.
Add confectioners’ sugar and reserved vanilla bean seeds; beat until combined. Reduce mixer speed to low.
Add flour, and beat until combined. Wrap dough in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll dough ¼ inch thick. Using a 2-inch fluted round cutter, cut dough, and place on prepared pans. Freeze until cookies are solid, 10 to 15 minutes. Sprinkle with turbinado sugar.
Bake for 8 minutes. Rotate pans, and bake until light golden brown, about 8 minutes more. Let cool completely.
