Brown Butter & Sea Salt Sugar Biscuits

Place cubed butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams, the milk solids turn a deep amber color, and the aroma is nutty. Remove immediately from heat to stop cooking.

Transfer the browned butter (including all the brown specks) to a heatproof bowl. Chill in the refrigerator until it returns to a solid but soft, malleable state (similar to softened butter).

Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the bread flour, baking soda, and fine sea salt until well combined.

In a stand mixer or large bowl, combine the solidified brown butter, dark brown sugar, and 50g granulated sugar. Beat on medium-high speed until the mixture is pale and fluffy.

Reduce speed to low. Add the egg, egg yolk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.

Add the flour mixture to the wet ingredients. Mix on low speed only until no dry streaks of flour remain. Do not overmix.

Scoop the dough into 18 equal portions (approx 45g each). Roll each ball into a smooth sphere, then roll generously in the extra granulated sugar to coat.

Place balls on baking sheets spaced 5cm (2 inches) apart. Gently flatten slightly with the palm of your hand. Sprinkle the tops with Maldon sea salt flakes.

Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. Rotate pans halfway through baking.

Allow the biscuits to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.