Missmopps
VIP Member
Totally agree about brown butter in cookies. I’m still thinking of some super freshly baked brown butter salted choc chip cookies I had in the US earlier this year. Absolutely epicNot to derail this to a Jane’s patisserie recipe page but I recommend when making the gingerbread cookies, make a brown butter (melt on a medium heat until butter foams and turns a dark caramel colour and add to recipe once cooled) for a richer taste and use 3tsp ginger instead of the 1.5 in the recipe