Brown butter shortbread squares with roasted white chocolate Recipe

Name: Brown butter shortbread squares with roasted white chocolate
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 25 squares
Ingredients: 3/4 cup unsalted butter, softened; 1/2 cup icing sugar, sifted; 1/4 tsp salt; 1 tsp vanilla; 1 1/4 cups all-purpose flour; 80 g finely chopped roasted white chocolate, (see Kitchen Tip); 25 g finely chopped cacao butter

Ingredients

3/4 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1/4 tsp salt
1 tsp vanilla
1 1/4 cups all-purpose flour
80 g finely chopped roasted white chocolate, (see Kitchen Tip)
25 g finely chopped cacao butter

	PREP TIME 30m	COOK TIME 1h30m	TOTAL TIME 2h
YIELD 25 squares

Instructions

MELT butter in a medium saucepan (preferably not non-stick) set over medium.
Cook, stirring often when butter becomes foamy, until it smells nutty and turns dark brown, 5 to 6 min.
Pour through a fine sieve into a large bowl and freeze until semi-firm, 40 to 50 min.
POSITION rack in centre of oven, then preheat to 300F. Lightly spray an 8×8-in. square baking pan with oil.
USING an electric mixer on medium, beat semi-firm brown butter until fluffy, about 2 min. Gradually beat in sugar, salt and vanilla.
Reduce speed to low and beat in flour until just combined. Scrape dough into prepared pan. Press down into pan, then smooth top.
Bake until centre of shortbread turns light golden, 35 to 40?min. Transfer pan to rack to cool, about 10 min.
Carefully cut into 25 squares in the pan. Let cool completely, about 40 min.
LINE a baking sheet with parchment paper and set ?a rack on top. Arrange shortbread squares on ?rack. Temper chocolate ?and cacao butter.
SPOON chocolate mixture over shortbread until tops are covered. Let stand for 10 min to firm slightly.
Use remaining chocolate to drizzle lines over shortbread. Let stand until chocolate is firm, about 30 min.