donna hay magazine

inspired .brown butterbrown butter cookies withcaramelised white chocolate``````225g unsalted butter, chopped¾ cup (130g) brown sugar1 cup (220g) caster (superfine) sugar1 teaspoon vanilla extract2 eggs2½ cups (375g) plain (all-purpose) flour, sifted1 teaspoon bicarbonate of soda (baking soda), sifted2 teaspoons cream of tartar, siftedcaramelised white chocolate720g white chocolate, chopped1 cup (250ml) single (pouring) cream``````Preheat oven to 160°C (325°F). Place the butter in largenon-stick frying pan over high heat and stir until melted.Cook for 3–4 minutes or until foamy and golden brown.Transfer to a bowl and set aside for 15–20 minutes to cool.Place the browned butter, sugars and vanilla in the bowlof an electric mixer and beat for 5 minutes or until wellcombined. Add the eggs, one at a time, beating well aftereach addition. Add the flour, bicarbonate of soda and creamof tartar and beat on low speed until just combined. Rollthe mixture between 2 sheets of non-stick baking paper toa 30cm x 40cm rectangle and place on a large baking tray.Cook for 20–22 minutes or until golden brown and the centreis still slightly soft. Allow to cool in the tray.While the cookie is cooling, make the caramelised whitechocolate. Reduce oven temperature to 120°C (250°F) and placethe chocolate in a deep-sided medium baking tray. Cook for10 minutes, remove from oven and spread into an even layerwith a spatula. Cook, stirring every 10 minutes, for a further40–45 minutes or until golden brown+. Transfer to a largebowl. Heat the cream in a small saucepan over high heat untiljust before boiling point. Gradually whisk the cream into thechocolate until smooth. Spread the warm chocolate mixtureevenly over the cookie and refrigerate for 15–20 minutes oruntil firm. Cut into squares to serve. Serves 10–12.+ Don’t worry if the chocolate looks a little chalky as it cooks inthe oven, it will come together smoothly when the cream is added.Tip: Cookies will keep in an airtight container for 3–4 days.Draped in a smooth white chocolate coatingthat’s rich with roasted caramel flavours, thischewy brown butter cookie is a simple wayto make bountiful baked sweets all in onebig tray, guaranteed to please a crowd.brown butter pound cake185g unsalted butter, chopped1½ cups (330g) caster (superfine) sugar3 eggs2 teaspoons vanilla extract1 cup (240g) sour cream2¼ cups (335g) plain (all-purpose) flour, sifted1½ teaspoons baking powder, sifted¾ cup (180ml) milkbrown butter icing100g unsalted butter, chopped1½ cups icing (confectioner’s) sugar, sifted2 tablespoons milkPreheat oven to 160°C (325°F). Place the butter in a small fryingpan over high heat and stir until melted. Cook for 3–4 minutesor until foamy and golden brown. Pour into a shallow tray andrefrigerate for 15 minutes or until cold and starting to firm.Place the browned butter and sugar in the bowl of an electricmixer and beat for 5–6 minutes or until pale. Add the eggs,one at a time, beating well after each addition. Add the vanillaand sour cream and beat until just combined. Reduce speed tolow, add the flour, baking powder and milk and beat until justcombined. Spoon the mixture into a lightly greased 11cm x 26cm(2.5L-capacity) loaf tin lined with non-stick baking paper. Cookfor 1 hour 15 minutes or until cooked when tested with a skewer.Allow to cool in the tin for 10 minutes before transferring toa wire rack to cool completely.While the cake is cooling, make the brown butter icing. Placethe butter in a small frying pan over high heat and stir untilmelted. Cook for 2–3 minutes or until foamy and golden brown.Transfer to a bowl, add the icing sugar and milk, and whisk tocombine. Refrigerate for 15–20 minutes or until mixture startsto firm. Whisk the brown butter icing for 1 minute or until pale,spread over cake and serve. Serves 6–8.