Jake is off gluten (again) and it really seems to be helping some of his symptoms. But I don't want him to live without treats, so I have been working on my gluten-free baked goods. I use Bob's Red Mill's 1-to-1 Gluten Free Baking Flour; if you don't need them gluten-free, just substitute all purpose flour in this recipe.
Beurre Noisette
Beurre Noisette [bur nwah-zet] noun, French Cookery. Literally 'butter the color of a hazelnut.'
Browned butter is one of those magical ingredients that transforms the flavor of just about anything be it sweet or savory. Its nutty taste and aroma are out of this world. And it can add a creative twist to any recipe that includes butter.
Lemon Balm
Lemon balm is an herb in the mint family. It has a unique flavor with lemony undertones. I am fortunate enough to have a friend with an abundance of lemon balm.
Ingredients
1 cup (2 sticks) butter
1 cup organic powdered sugar
2 cups flour (I used Bob's Red Mill's 1-to-1 Gluten Free Baking Flour)
1 teaspoon pure vanilla paste or extract
2 Tablespoons chopped fresh organic lemon balm
granulated sugar for sprinkling
Also needed: 8" x 8" baking dish, parchment paper
Procedure
Preheat oven to 325 degrees Fahrenheit. Line an 8" x 8" baking dish with parchment paper and set aside.
One cup butter (2 sticks!). Place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the beurre noisette into a glass container. The milk solids will continue to brown - and eventually burn - if you leave it in the pan. Let cool for at least 10 minutes before proceeding with the recipe.
Place powdered sugar and flour together in a mixing bowl. Pour in the browned butter and vanilla. Stir with a wooden spoon until the dough just comes together. Work in the lemon balm by folding the dough just a few times. If you are using flour with gluten, definitely be aware of not working the dough too much. It will get tough.
Press the dough into the prepared pan until a uniform thickness. Sprinkle the top with granulated sugar, then use a fork to score the top. Bake for 50 to 55 minutes or until golden brown. Transfer the pan to a wire rack to cool for 20 minutes. Then gently lift up the parchment out and move to a cutting board. Slice into whatever size pieces you want.
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