brown butter, honey

and lemon thyme cakes

  • 250g unsalted butter, chopped
  • ¾ cup (270g) 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
  1. Preheat oven to 160°C (325°F). 
  2. 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. 
  3. Transfer to a large bowl and add the honey, milk, egg and vanilla and whisk until smooth.
  4. Add the flour, bicarbonate of soda and sugar and whisk until smooth. 
  5. Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased mini loaf tins lined with non-stick baking paper. 
  6. Place on a large baking tray and cook for 18–20 minutes or until golden brown and cooked when tested with a skewer.
  7. 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. 
  8. Add the lemon thyme and spoon the warm butter over the cakes to serve. Makes 12.
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