Freesweet recipe

brown butter greek shortbread

Prep time
30min
Cooking time
25min
Total time
55min
Serves: 30 biscuits
Featured recipe

The ingredients

for shortbread

Freesweet Pouch - Original

The method

Steps

  1. 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.
  2. Chop the walnuts to pea size. (Pecans also work)
  3. Add 1/2 cup of the icing freesweet to the cooled butter, beat well until fluffy.
  4. Add the flour and beat on low spead until the dough is thick and smooth.
  5. Fold in the vanilla extract and walnuts.
  6. Shape the dough into a sausage like a large toilet roll inner, wrap in clingwrap and chill in fridge for 30 min.
  7. 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.
  8. 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.
  9. Once completely cold, these will keep in a jar for up to 3 weeks.
Prep time
30min
Cook time
25min
Total time
55min

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