These are my favorite sort of cookie: buttery and sturdy enough to dip in tea. To provide a subtle nutty flavor, the butter is browned, a step that is not difficult but requires the attention of an undistracted cook. Finely grated lemon zest is added to balance the richness of the butter, and sea salt to balance the sweet.
This recipe hails from Australia, where cookbook author Jennifer McLagan grew up. Quick and easy to make, (more…)