Why brown butter? The secret to a biscuit full of flavour is to use salted butter and to allow the butter to become nut brown in colour when melted.

Ingredients

• 250 grams butter, diced
• ¾ cup sugar
• 1 egg
• few drops almond essence
• 2 cups flour
• 1 teaspoon baking powder
• 35-40 whole blanched almonds

Method

1. Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. Put the butter into a saucepan and melt over a moderate heat until it has turned a nut-brown colour. Remove immediately and stand on a damp cloth to stop any further cooking. Scrape any sediment from the base of the saucepan into the butter.
3. When cool, use a wooden spoon to beat in the sugar, egg and almond essence.
4. Sift the flour and baking powder togethe and stir into the butter.
5. Roll heaped teaspoonfuls of the mixture into balls and place on the prepared baking trays.
6. Flatten with your fore and middle fingers and place an almond into the centre of each biscuit.
7. Bake in the preheated oven for 15-20 minutes until lightly golden.
8. Cool on a cake rack. Once cold, store in an airtight container.

Cooks Tips

- Baking powder doesn't last forever. Use it within 12 months of purchase and keep in an airtight container to ensure freshness. - 40 almonds is about 1x 70-gram packet or ¾ cup.