Hop into the kitchen and whip up these delightful Easter bakes from Denby!
Denby Pottery Easter Recipes – Brown Butter Cookies by At Thea Bakes
The brown butter in these cookies brings a luxurious flavour and a unique aroma. If you’re looking for a cookie that’s next-level delicious, look no further than these brown butter delights!
Prep Time: 25 minutes
Chill Time: overnight
Bake Time: 10-12 mins
Servings: 12
Ingredients
•200g unsalted butter
•100g granulated sugar
•200g light brown sugar
•1tsp vanilla extract
•2 eggs
•1tsp baking powder
•320g plain flour sifted
•Pinch of salt
•Bag of Mini Eggs
ID: 81920
Denby Kiln dinner plate
*RRP: £19.00
Outlet Price: £13.30
RRP of equivalent best quality item
Method
•Melt the butter (200g) in a large saucepan over medium heat, stirring occasionally. Once melted, turn the heat up so it starts bubbling. After a few minutes, the butter will start foaming so start whisking gently so you can see the browning process.
•When the butter has a nutty aroma, turns an amber colour and has brown specks/grains at the bottom of the pan, take it off the heat.
•Add the melted brown butter to a mixing bowl with granulated sugar (100g) and light brown sugar (200g). Mix until combined.
•Beat in two eggs and vanilla extract (1tsp).
•Fold in the flour (320g), baking powder (1tsp) and pinch of salt. Add the flour in sections, beginning with 100g and then incrementally adding the flour as it can be less messy and a lot easier to combine.
•Break up some mini eggs into chunks and stir through the dough. The dough might be slightly wetter than you’re used to, but this makes it easier to manage and it all works out once they’re chilled.
•Use an ice-cream scoop to evenly measure out 20 cookie dough balls and place them on a tray to chill overnight in the fridge. The cookie dough balls can be touching each other as they’re not going in the oven yet.
•Once your cookies have chilled, preheat the oven to 180C and organise your cookies on a lined baking sheet. Keep enough space between each cookie the sides of the tray/sheet (around an inch or two).
•Bake in the centre of the oven for 10-12 minutes, dependent on your oven
•Leave to cool on their tray for 30 minutes so they finish baking with the retained heat – this gives them a chewy centre and crunchy edges.
Add a few extra mini eggs on top so they look extra delicious and have even more flavour!
