17 Comments
Apr 25, 2021Liked by Nicola Lamb

Re: browned butter, have you ever tried laminating pastry with it? I once attempted to laminate some sfogliatelle with brown butter and it was v v tricky, I don’t feel like it softens to the same consistency as normal butter so I ended up with uneven lumps. Some of this is probably down to the reduction of water content, so I guess you could weigh the butter first then reweigh after and then add water to reach the previous weight? And then maybe emulsify with a stick blender? My kingdom for a brown butter croissant....

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Apr 25, 2021Liked by Nicola Lamb

For your evaporated milk dilemma, let me recommend Kenji’s mac and cheese. Nothing earth shattering, but super quick and easy. I made it with Munster yesterday. Winning!

https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html

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Apr 25, 2021Liked by Nicola Lamb

I'm salivating just reading this

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Nicola, I am making these today and I have a question about the caramel making process. Why is it that you can stir the sugar here? Is it because you are adding butter? Does that prevent crystallization? Thanks.

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Cannot wait to make these! A question about apple / general fruit & veg weights that I always have. When you say 200g apples, do you mean peeled and cored weight? Or before they've been peeled and cored? This one always confuses me!

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How did you get your caramel so smooth? Mine is a bit lumpy with the addition of the apple butter. I tried blending everything up, but it still has a bit of texture. Is that how yours was? The tops of the bars just looked nice a smooth :)

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Just in the process of making these :) the apple and brown butter already smells incredible!

However, I don’t have buckwheat flour, would it work the same to sub it with the same amount as regular flour?

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If I were to double/triple/etc. the apple butter recipe, would it be a simple doubling/tripling of the metric weights of all ingredients? Or would you hold back some of the salt / vinegar? These are INSANE btw. Thank you for your shamanistic blog, which has been gospel for me for the last year!

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After an hour of cooking on low my apples had reduced to 100g and were just a thick muck. I measured everything according to the recipe, but this didn't work for me. Since I've already browned the butter and measured out the shortbread ingredients, I will still give that a try.

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Made these as written but with extra browned milk solids as per the chats about forgotten ingredients! Delicious as always. Definitely going to try using the caramel/apple butter as a filling for sweet buns at some point though now I know how it sets.

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A really nice fruity twist to a classic. I struggled to get the caramel layer to set though, even with extra freezing after cooling. Too much apple butter perhaps?

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