Brown butter and rosemary Anzac biscuits

Here’s a little spin on the classic Anzac – we’re browning the butter for extra depth, and chucking in a bit of rosemary to keep things interesting. You still get that chewy centre and crisp edge, but with a savoury hit that makes you go back for “just one more” about five times. Easy to make, hard to stop eating.

• Zeit: 35 Min.
• Portionen: 16

Quelle: Andy Cooks

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