Last week I just had one of those weeks, a child that would not sleep (day or night) and was wreaking havoc, we had a housewarming/birthday bbq planned for Friday night which meant cleaning, cooking etc all in advance, then I get called in for some relief teaching on the Friday which meant my planned baking fell by the wayside (luckily Mel was able to come to my rescue with her amazing fudge recipe that she shared on Saturday), things in general just kept going wrong. Cut to the weekend and I go to bake; I have no white sugar to make the batch of biscuits I plan to give my friend Tayler as a birthday present… so, off to google I went for ideas for biscuits using brown sugar only (that we haven’t made before!). These were what I came up with. They are cake like when you bite into them and they almost melt in your mouth – Mmmmm!
150 grams of butter softened
1½ cups brown sugar
1 teaspoon vanilla paste
2½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
a pinch of salt
125 grams sour cream
Browned Butter Icing
50 grams butter
1½ - 2 cups icing sugar
2-4 Tablespoons milk
Preheat your oven to 180°C and line two baking trays with baking paper.
Sift flour, baking powder, baking soda and salt into a medium sized bowl and set aside.
Place softened butter and brown sugar in the bowl of your electric mixer beat until light.
Add eggs one at a time beating well after each addition.
Add vanilla paste and mix again.
Add flour mix and sour cream to your butter mixture, alternating between the two beat well between each addition, starting and finishing with the flour mixture.
Once your your mixture is combined turn off your mixer and scoop rounded tablespoon of mixture onto your wax paper, you should get between 24-28 biscuits out of this mix.
Place in your preheated oven and bake for about 8 minutes until they are nice and golden.
Set the cooked biscuits aside to cool on a wire rack and when cooled completely top with browned butter icing.
To make the brown buttered icing you need to place your butter in a saucepan on a medium heat until it browns then remove it from the heat and add 1 1/2 cups icing sugar and stir through. Add tablespoons of milk and stir until it is a spreadable consistency – if it is too runny after the addition of milk add more icing sugar, if it is not spreadable enough continue to add small amounts of milk.