Camera makes these look yellow, they are actually golden brown. I have made this ten times at least and it is now my favourite cookie. It’s the only recipe I use real butter for.
I have perfected dairy free beurre blanc. Used Country Crock plant butter sticks. Because of the separation once cool, I blend it with the immersion blender to desired thickness. This also fixes the colour: My beurre blanc can become more brown or red because I use cooking sherry or dry marsala instead of white wine (because of the better shelf life) and I use red wine vinegar.
Delicious! Even with dairy free parmesan! My food processor does not allow for pulsing while pouring in the olive oil so I chopped the ingredients roughly and used an emersion blender.
So delicious. I used Follow Your Heart brand dairy-free shredded cheddar. It baked perfectly but needed more heat to melt on the surface. The center was a bit under cooked after 35 mins and I was afraid the outside would burn. Next time I would use a bigger skillet or only pour 3/4 of the batter in the hot 8-inch skillet.
Perfection. Browned my butter a bit too deep but it didn’t smell burnt. Also used dark brown sugar instead of light. Reduced cooking time by 2 minutes for darker cookies. The darker the butter is browned the greater the caramel flavour. Also makes the cookie have more of a shortbread texture from less moisture.
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