First, a note to apologise for being so quiet lately. Josh and I moved into a beautiful flat together in London, so life has been all boxes and bills! We won’t have internet until the end of the month, either, so all in all posting is quite difficult at the moment. I’ll be back on track soon, though, and cooking in our brand new, beautiful kitchen! So stay tuned.

These biscuits are ludicrously simple to make – so much so that I once made them at 4am to fuel an all-nighter at university. The brown butter is the key: it gives them such a nutty, caramel, moreish flavour. They’re also excellent for dunking in tea!

Ingredients (makes 16):
– 100g salted butter
– 100g caster sugar, plus extra to sprinkle
– 1 egg, beaten
– 150g self-raising flour

1. Begin by pre-heating the oven to 180°C. In a medium-size saucepan, gently heat the butter until completely melted, then turn up the heat and sizzle until it begins to foam and darkens to a golden-brown colour. Allow to cool for a few minutes.

2. Stir the caster sugar into the butter until dissolved, then mix in the beaten egg. Stir through the flour to form a dough.

3. Divide the mixture into 16, then roll into balls and place on a baking tray (I usually stick to 6-7 per tray, as they spread out when baked). Use a fork to flatten them slightly, then sprinkle with a little extra caster sugar.

4. Bake for 15 minutes, until golden. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.