Brown-butter buttons with caramelised white chocolate

Grease and line 2 standard baking sheets with baking paper.

Place 80g of the butter in a small saucepan over medium heat, stir until melted, then cook until foamy and golden brown, 4 – 5 minutes. Remove from heat and refrigerate until set.

Place the browned butter, the remaining 170g butter and the sugar in the bowl of a free-standing mixer and cream together until light and fluffy. Add the cornflour, baking powder, cake flour and almond extract and mix to form a soft dough, adding a little more flour if necessary. Cover the dough with cling film and refrigerate, 30 minutes.

Roll the dough out to 0,5cm thickness and cut out 5cm circleswith a cookie cutter. Using a plaintip icing nozzle or wooden skewer, make two holes in the ‘buttons’ then place on the prepared baking sheets. Refrigerate for another 30 minutes. Preheat the oven to 180˚C.

Bake the buttons in the preheated oven until golden, 10 – 15 minutes. Allow to cool completely. Leave the oven on at 150˚C.

For the caramelised white chocolate, place the chopped chocolate on a baking sheet and drizzle with the oil. Place in the oven until a rich caramel colour is achieved, 1 hour, stirring every 10 minutes. If the chocolate is lumpy, simply blend in a food processor or pass through a sieve. If it’s too thick, add a little more oil.

Sandwich the cookies together with caramelised white chocolate to serve.