Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting


 
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting

Hi hi! Happy Saturday! I am SO EXCITED to share this post and to make a wee announcement about a year long special project I am going to be working on - I’ve been busting at the seams to tell you all this and now it’s FINALLY TIME!!

I started this blog about four years ago as a way to combat homesickness in the big, scary city that is New York. I moved here only knowing rich, and we started our design business shortly after, which was (and still is), a huge amount of work, so I didn’t have a huge amount of time to go out and about and do things, or much time to socialise and make new friends. Turns out making new friends is really hard and scary as an adult, moving to a new city when you don’t really know anyone is really hard, winter in NYC sucks, and all of those things are a recipe for a solid dose of homesickness. I started baking recipes from home as a way to overcome the homesickness. Spoiler alert - it didn’t really work and I was still homesick, but along the way I managed to carve out my own wee corner of the internet that I love so much and am so lucky to have to call mine.

Where I am going with this is that as much as making recipes from home helped to alleviate the homesickness a little bit, it just wasn’t the same without the ingredients from home. I’ve spoken lots before on here about how amazing New Zealand ingredients are - the quality is great and the companies behind them are often amazing. Every time I went home I would come back with a suitcase jammed full of ingredients to work with - little jars of things, peanut butter, good vanilla, etc.

Slowly the rest of the world has realised how amazing these ingredients are too, and they have slowly started to creep their way into the American Market. Which brings me to my wee announcement - I am teaming up with Taste of New Zealand of New Zealand Trade and Enterprise to bring you a monthly baking segment, showcasing some of the amazing, amazing products that New Zealand has to offer. This still seems like some sort of dream to me - I get to bake with all the things that I miss about home, AND I get to include everyone along the way! Each month there will be a new baking project showcasing a New Zealand ingredient, and I honestly CANNOT WAIT to bring you along on the ride with me and show you all the amazing things that my country has to offer.

We decided to frame it as each month there would be a weekend baking project, and our first one is Brown Butter Cinnamon Rolls with a Brown Butter Cream Cheese Frosting. These are so, so delicious, and made SO much better by the use of an incredible butter from Lewis Road Creamery. I don’t think that I have enough words to explain just how excited that Lewis Road is starting to be available here in the States - there’s nothing like New Zealand butter, and Lewis Road makes some of the most delicious butter. The cream comes from Grass Fed cows, and is the most beautiful yellow colour, and tastes so, so amazing. I used the butter to make a silky, puffy brioche, and then amped it up a notch by browning a bunch to use in the filling and also in the Cream Cheese Frosting. If you haven’t had browned New Zealand butter before, you are in for a treat. Lewis Road is available in selected retailers throughout the States, and will hopefully be showing up in other groceries soon! If you see it in your local, make sure you grab some, because you’re in for a full amazing butter experience. I used Unsalted Lewis Road butter in these rolls, but their Salted is so, so amazing on bread, or for use in savoury applications. You’re going to love it - promise.

These are cinnamon rolls, but taken up a notch. Adding in the browned butter to the filling adds a huge dimension of flavour which plays off against the cinnamon so well. I cooled the butter to a spreadable temperature and then mixed it with some cinnamon, dark brown sugar and vanilla bean paste, then slathered it all over the dough before rolling it up in to a tight spiral and cutting it into perfect swirly buns. I then doubled up on the brown butter flavour with a brown butter cream cheese frosting, which is the sleeper hit in my opinion - brown butter and cream cheese is the most perfect combo, and is so, so amazing spread all over the brown butter cinnamon rolls. Browning the butter is a teeny bit more work, but you get a huge amount of pay off for just a little more effort.

I hope you try these as a wee weekend baking project, and I can’t wait for the next installment to show off all the amazing things from NZ! x

A few wee tips:

  • To get the flavour of the brown butter into the rolls but still have the structure of softened butter, I browned the butter, then poured it into a bowl and froze it to solidify it. I then brought it back to room temperature, stirring often, until it was soft and spreadable for using in the filling of the rolls and again for the frosting. Make sure you allow time for this - I would brown the butter before you start making the dough just to make sure there’s enough time to chill. This can also be done ahead of time - store the brown butter in a container in the fridge and bring to room temperature when you need.

  • I’m going to get you to brown all of the butter at once and then it can just easily be divided up for the filling and the frosting. Saves browning two sets of butter.

  • The brioche can have the first rise done overnight in the fridge if you like - this splits up the task a little and also makes it a little easier to roll out.

 

 

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting

- Makes about 12 -

Brioche Dough
2 1/4 tsp active dry yeast
220g whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
100g Lewis Road Creamery unsalted butter, at room temperature

Brown Butter
500g Lewis Road Creamery Unsalted Butter

Filling
250g Browned Lewis Road Creamery Unsalted Butter, spreadable texture, at room temperature (see notes)
375g dark brown sugar
3 Tbsp Cinnamon
Pinch of salt
1/2 tsp vanilla bean paste

Brown Butter Cream Cheese Frosting
100g Browned Lewis Road Creamery Unsalted Butter
200g cream cheese, at room temperature
250g powdered sugar, sifted
1/2 tsp salt
1/2 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine. 

Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the Lewis Road Creamery butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft. 

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight in the fridge.

BROWN BUTTER FOR FILLING AND FROSTING

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.

FILLING AND ASSEMBLY

Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the browned Lewis Road Creamery Butter, brown sugar, cinnamon, salt, and vanilla bean paste. Mix to combine.

Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.

Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut).

Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.

Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Brown Butter Cream Cheese Frosting.

BROWN BUTTER CREAM CHEESE FROSTING

Place the chilled spreadable browned Lewis Road Creamery Butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.

Spread onto the cinnamon rolls while they are still slightly warm.

Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting

Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.

Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel


 
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

 

 

Roasted Peach and Quark Pops with White Chocolate Dip and Brown Butter Streusel

- Makes about 12 pops -

Roasted Peaches
800g fresh, ripe peaches, pit removed and cut into eighths
100g raw sugar
1 tsp vanilla bean paste
pinch of salt

Quark Ice Cream
900g Wunder Creamery Quark
200g heavy cream
145g sugar
50g honey
1 tsp vanilla bean paste
pinch of salt
400g roasted peach puree

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

White Chocolate Dip
300g white chocolate, chopped
60g neutral oil such as grapeseed or sunflower

- PROCESS -

ROASTED PEACHES

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.

QUARK ICE CREAM

Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.

Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


WHITE CHOCOLATE DIP

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 

Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.

Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.

Repeat with the remainder of the pops.

Store in an airtight container in the freezer until ready to serve.

Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.

Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars


 
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter
Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter

Are you sick of Rhubarb yet? I am not. I don’t think that I will ever be, in fact. So here we are again with another rhubarb recipe - this time for Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars. That sounds super fancy, but essentially I took my favourite shortbread recipe (which we used in these mini egg bars), jacked it up even more with some brown butter, then used it as both the base and the topping for these strawberry rhubarb bars. The use of the shortbread in both the base and topping gives a double dose of texture either side of the jammy fruit filling, without having to make two separate components.

The filling for these is super simple - strawberries, rhubarb, a little sugar, and some starch to help bind things. There’s no cooking things down into a jam, it’s just the standard equation for a fruit filling I usually stick by : fruit plus sweetener plus starch. I love how rhubarb cooks down but still holds its shape in these bars - which gives not only that tartness that rhubarb is amazing for, but a little more texture than if you were to cook the fruit down prior to adding to the bars. As long as your base is cooked nicely before adding the fruit, you’re all good to avoid any sogginess.

I kept the ratio of rhubarb to strawberry a bit higher on the rhubarb side, as I wanted the flavour to really come through. You could absolutely switch it up, but be aware that strawberries are a lot more watery than rhubarb, so you may have to tweak the quantity of starch a bit to account for that.

I browned the butter in the shortbread, which is slightly more labour intensive than just using regular butter, but in my opinion is so, so worth it - the toasty brown butter plays off the hazelnuts and brown sugar in the shortbread base, which elevates the whole thing in the most amazing way.

I’ve included directions on how to just use regular butter if you are a little short on time and don’t have time for the butter to cool, or would like to skip that step. These would be perfect for taking to a picnic, or as a simple dessert for a summer dinner - they are so, so good with a scoop of ice cream!

A few wee tips:

  • This is important - each batch of brown butter will yield a slightly different amount of liquid. I have added milk into the recipe to account for the moisture loss - my brown butter came out at 180g, so I added 45g milk (to make it back up to 225g). You will need to weigh your brown butter and work out how much milk needs to be added (it’s probably around 45g) - to work this out, weigh your brown butter, then subtract the weight from 225 - that is your milk amount! Or if that’s too tricky, 45g milk will work just great too.

  • The brown butter needs a little bit of time (about 45 min) in the fridge to come back to a soft butter consistency so that you can cream it with the sugar

  • If you don’t want to brown the butter, you don’t have to, although I think it is a delicious step! If you don’t want to, you can just use 225g of unsalted butter, at room temperature, and you can leave out the milk (which accounts for the moisture loss while browning the butter)

  • I used pre-chopped hazelnuts, but if you can’t find those, finely chop some toasted hazelnuts. To toast them, place them on a baking sheet and roast for about 10 mins in the oven at 350°f / 180°c.

  • These definitely are easiest to cut once they are properly cool and have time to set - pop them in the fridge to speed this up if you need!

  • I actually shot the first test of these, before I tweaked the base a little - so it looks a little on the uncooked side. The final recipe has you cook it a little more!

  • The measurements for the fruit are taken after they were trimmed - so the ends chopped off the rhubarb, and the tops taken from the strawberries.

 

 

Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars

- Makes 12 bars -

Brown Butter Hazelnut Shortbread
225g unsalted butter, diced
120g brown sugar
45g milk (see notes)
1 tsp vanilla bean paste
1 tsp salt
340g all-purpose flour
60g toasted hazelnuts, finely chopped

Filling
500g trimmed rhubarb, diced
300g trimmed strawberries, diced
1/2 tsp vanilla bean paste
100g white sugar
3 Tbsp tapioca starch
1/4 tsp salt

 

- PROCESS -

SHORTBREAD

Place the butter in a small saucepan. Heat over medium heat until melted, then continue to cook, stirring often, until it begins to brown and smell nutty. Watch it carefully, as it can easily be over done. It will go foamy, and then be done soon after. Transfer to a bowl to stop the cooking process. Place in the fridge, stirring occasionally, until it is a soft butter consistency (I like to pour it straight into my mixer bowl to save dishes).

Preheat the oven to 350°f / 180°c. Grease a 9” (23cm) baking tin, and line with two pieces of parchment paper, with the ends extending over the edges of the pan to form a ‘sling’ to help you remove the bars after baking.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cooled brown butter and sugar until light and fluffy, 2 to 3 minutes. Add the milk and vanilla bean paste and mix to combine. Add the salt and flour, and mix on low until just combined, then add the chopped hazelnuts and mix briefly to incorporate.

Set aside 300g of the shortbread in a bowl, and place in the fridge until needed. Transfer the rest to the lined baking tin, pressing down to form an even layer with an offset spatula or flat bottom of a drinking glass.

Dock the shortbread using a fork, then bake for 20 minutes or until golden. Remove from the oven and allow to cool for 5 minutes. Leave the oven on.

FILLING AND ASSEMBLY

Place the diced rhubarb and strawberry in a medium bowl. Add the vanilla bean paste. In a small separate bowl, whisk together the sugar, tapioca starch, and salt. Add to the bowl along with the fruit, and then mix to combine, ensuring the fruit is evenly coated with the starch mixture.

Transfer the fruit mixture to the slightly cooled shortbread, flattening down gently to make an even layer.

Sprinkle the reserved shortbread over the surface of the fruit - I like to press some of it together with my fingers to make bigger crumbs so that there is some size variation.

Return the baking tin to the oven and bake for a further 55 to 60 minutes, or until the topping is golden brown and the fruit is bubbling. Check it at 40 minutes and tent with foil in for the remainder of the bake time if the topping looks as if it is getting too golden.

Remove from the oven and allow to cool to room temperature (this can be sped up in the fridge). Remove from the tin using the parchment paper sling.Slice using a sharp knife.

Store leftovers in an airtight container at room temperature - they are best the day of or the day after they are made.

Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars - a brown butter hazelnut shortbread is used as both the base and the crumble topping for these strawberry rhubarb crumb bars. These are the perfect early summer easy dessert! #crumbbars #strawberryrhubarb #brownbutter