from one generation to the next
Baking these biscuits again after many many years has been a revelation! Following my Mum’s instructions and using inexpensive ingredients that were always on hand, this recipe is the source one of my oldest baking memories. I remember these baked morsels as a very plain sweet biscuit. Mum didn’t teach me to brown the butter, she probably was unaware of the depth of flavour this created, and her biscuits were never adorned with anything at all, nuts being considered an expensive indulgence. Taking care with the method and the presentation elevates these light, crisp, sweet morsels into the realms of elegance.
90g white sugar
175g SR flour
1 tsp vanilla essence
Preheat oven to 170C.
Melt the butter then keep cooking it until it browns. Strain off the burnt milk solids and cool. Beat the egg and the vanilla, then using a fork, beat the mixture into the butter. Stir in the sugar then the sifted flour.
Roll teaspoons full into balls and place onto baking paper lined baking trays, spaced to allow for spreading. Press a blanched almond into the centre of each.
Bake for 15 minutes or until golden, remove from tray with a spatula and cool on a wire.
Makes approx 3 dozen