Monday, 2 September 2013

Browned butter and white chocolate cookie cups

As you might have read last week, I tried my hand at making browned butter for the first time. It was super easy to do and the mere aroma of the butter got my recipe cogs whirring as I tried to think up all the ways I could use my first batch.

We had a family day out planned to Creswell Crags in Derbyshire (more about that later!) so I wanted a treat which we could pop into our lunch bag. I settled on cookie cups as a sturdy treat and the cookie recipe I use is so easy to throw together that it literally took under an hour to make these from start to finish!

I won't lie, they are tooth achingly sweet but if you cut down the white chocolate then I think that'd work well. This recipe is so versatile so you can mix in any chocolate/nut/dried fruit and it'd work well so feel free to improvise with what you have in your cupboards.
I used my standard muffin tin to make these cups but remember to grease it well or else your cookies will stick. Some people use cupcake cases to make for an easy clean up but I like the crispy edges of the cookies and this way you get them all around your cookie.

These cookies will puff up when baking and then deflate when you remove them from the oven and that's exactly what you want as the cookie base will remain chewy.
The nutty flavour the the browned butter really came through in these cookies and they keep well for up to 5 days in an airtight container. I'm thinking about making them for the kids lunchboxes for this coming school year as they're the perfect size for a sweet treat!

Click here for the cookie recipe. I substituted light brown sugar for dark brown sugar in the recipe above as it's all I had in at the time but it does alter the flavour of the finished cookie and make it a bit more caramelly so make sure you use light brown if you'd like a more standard cookie flavour.
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