Butter
Spiced Brown Butter Cookie Brittle
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4 Reviews
Kirsten H.
December 18, 2015
When I tried these, my dough never got "drier and almost crumbly" as I added the flour. I ended up adding probably another 1/2 c of flour as I stirred so the thick batter consistency turned more dough-like. My cookies also turned out more of a darker, ginger-bread color than the ones shown here. I used the same spice blend.
cheesypennies
December 21, 2015
Hi Kirsten - thanks for trying the recipe and letting me know that your dough turned out differently. Sometimes I find that it depends on your butter. Browning does remove some of the liquid volume, so it could be that a particular brand might evaporate less than another, making the dough more or less dry as you add the flour. I've noticed myself that consistency may vary. How did they taste in the end?
Kirsten H.
December 21, 2015
I used Kerrygold butter. It was hard to tell when they were finished baking because the butter kept bubbling up the whole time they were in the oven. But they taste alright in the end!
Cyndi M.
December 19, 2018
Kerrygold is an amazing butter for spreading. I'd just as soon have that on my crackers as cheese. But it does have a different consistency or, shall we say chemical makeup. I don't know the science of it, but you might try this recipe with Land O Lakes, Challenge, Breakstone's, Tillamook, or any grocery store brand. Just please get UNsalted butter! It may seem counterintuitive, as most prefer to spread salted butter on things, but when baking, always opt for unsalted (unless the recipe calls for salted). Unsalted butter is made with the best quality cream and will give your baked goods that wonderful, buttery flavor we love. Try this test if you don't believe me, unwrap the stick of salted butter and smell it. Now, open the stick of unsalted butter and smell it. I believe you will smell the difference. I did, and it changed the way I look at the two.
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