French brown butter biscuits recipe

French caramelized butter biscuits are a very lifelike home-cooked dish. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious and makes people drool.

1. Or cut the butter into small pieces and put it into the pot.

2. Heat over low heat until the butter melts and boils, and then turn off the heat after it gradually turns brown.

3. Sieve the boiled butter to remove the foam and pour it back into the bowl. After cooling, put it in the refrigerator until the butter is softened.

4. Add sugar and powdered sugar and mix well until slightly thick.

5. Add quail egg liquid in batches and beat evenly. Why use quail eggs? Each egg weighs 50-55 grams. This recipe only uses 30 grams. The remaining egg liquid is a bit of a waste. After the quail eggs are peeled, they weigh 10 grams each. Three are just right. Moreover, the yolk ratio of quail eggs is higher than that of chicken eggs. Why not?

6. Sift the low flour and add it into the butter paste.

7. Use a spatula to stir evenly until there is no dry powder.

8. Crush the nuts with a rolling pin. I used pecans, abalones and pistachios. You can adjust the size as you like.

9. Add the chopped nuts and mix well. My suggestion is to use your claws directly, as a scraper cannot stir it.

10. Take out the dough and place it on the chopping board to shape it.

11. Wrap the shaped dough with plastic wrap and refrigerate overnight. The reason for refrigerating them is that I personally think that frozen cookies are difficult to cut and will break if cut too thin. If you don’t want to refrigerate, you can put it in the freezer for half an hour.

12. Take out and cut into 0.3 cm thin slices.

13. Line a baking tray with greaseproof paper and place the cookie sheets on the baking tray, making sure to leave enough space between them.

14. If you have preheated the oven, bake at 170 degrees for 15 minutes until the surface is golden brown. Cooling after leaving the oven

15. Finished product picture.

It is convenient to eat in a restaurant, but we have no idea whether the food is hygienic or not. It is safer to cook by yourself. You might as well learn how to make French browned butter biscuits.