brown butter, honey
and lemon thyme cakes
- 250g unsalted butter, chopped
- ¾ cup (270g) honey
- ½ cup (125ml) milk
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups (300g) self-raising (self-rising) flour, sifted
- ½ teaspoon bicarbonate of soda (baking soda), sifted
- ½ cup (110g) caster (superfine) sugar
- 12 sprigs lemon thyme
- Preheat oven to 160°C (325°F).
- Place 100g of the butter in a small frying pan over high heat and stir until melted. Cook for 3–4 minutes or until foamy and golden brown.
- Transfer to a large bowl and add the honey, milk, egg and vanilla and whisk until smooth.
- Add the flour, bicarbonate of soda and sugar and whisk until smooth.
- Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased mini loaf tins lined with non-stick baking paper.
- Place on a large baking tray and cook for 18–20 minutes or until golden brown and cooked when tested with a skewer.
- Place the remaining butter in a small frying pan over high heat and stir until melted. Cook for 2–3 minutes or until foamy and golden brown.
- Add the lemon thyme and spoon the warm butter over the cakes to serve. Makes 12.
There are no comments for this entry yet.