Brown Butter Greek Shortbread

Simple, easy shortbread bites!

Prep time

30min

Cooking time

25min

Total time

55min

Serves: 30 biscuits

Featured recipe

220g Butter

1 Cup Walnuts

1/2 tsp Salt

1 1/2 Cups Freesweet made into Icing Sugar in a blender

2 Cups Cake Flour

1 tsp Vanilla Extract

Freesweet 600g Baking Jar
See product

Melt the butter in a frying pan over a medium heat stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids turn a beautiful golden brown. Do not burn the butter, watch it carefully! Pour it into a large heatproof bowl and chill until starting to solidify, about 30 minutes.
Chop the walnuts to pea size. (Pecans also work)
Add 1/2 cup of the icing freesweet to the cooled butter, beat well until fluffy.
Add the flour and beat on low spead until the dough is thick and smooth.
Fold in the vanilla extract and walnuts.
Shape the dough into a sausage like a large toilet roll inner, wrap in clingwrap and chill in fridge for 30 min.
Take out, slice 1 to 1.5cm thick and bake at 160C watching carefully until they turn golden brown – should be around 20min depending on size.
As soon as you remove from the oven toss the biscuits which will still be soft because they’re hot into the remaining 1 cup of freesweet icing sugar until well coated then put on a cooling rack to cool and harden.
Once completely cold, these will keep in a jar for up to 3 weeks.

For more recipes visit www.freesweet.co.za/recipes