Brown butter, honey and lemon thyme cakes
Brown butter, honey and lemon thyme cakes
INGREDIENTS
- 250G UNSALTED BUTTER, CHOPPED
- ¾ CUP (270G) TWO BUSY BEES HONEY 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
METHOD
- 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
Recipe and recipe image created by Donna Hay
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