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Froot Loop Brown Butter Shortbread
2023-09-21
https://www.metro.ca/userfiles/image/recipes/cookies-kelloggs-lassonde-12209.jpg
PT30M
PT15M
PT45M
Place 1 cup Froot Loop in a resealable bag and crush into coarse crumbs. Set aside.Melt butter in a small saucepan over low heat. Once melted, raise heat to medium low and let simmer stirring periodically until milk solids are deep golden brown. Remove immediately and pour into the mixing bowl of a stand mixer and set over a large bowl of ice. Stir frequently until butter has cooled into a paste the texture of softened butter, replenishing ice as needed.Once butter has thickened, place bowl in stand mixer and add icing sugar; mix on low speed with paddle attachment until combined. Set mixer on medium and whip until fluffy; about 2 minutes.Turn off mixer and add crushed Froot Loops, flour, and zest. Mix on low speed until combined then whip on medium speed 10 seconds. Mix in remaining 1-1/2 cups Froot Loops until just combined.Scoop 2 tbsp mounds onto 2 baking sheets, spaced 1-inch apart. Flatten mounds into 1/2-inch-thick rounds and garnish each with a few additional Froot Loops on top. Bake in preheated oven at 300F for 10-15 minutes or until bottoms are light golden.Cool completely before storing in an airtight container for up to 2 weeks.
16-18
Metro
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2 1/2 cups (625 mL) Kellogg’s® Froot Loops, divided
3/4 cup (185 mL) Selection salted butter
1/2 cup (125 mL) Icing sugar
1 1/4 cup (310 mL) Selection all-purpose flour
1 teaspoon (5 mL) lemon zest
Kellogg’s® Froot Loops to top
Froot Loop Brown Butter Shortbread
16-18
Desserts - Collation
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
2 1/2 cups
(625 mL)Kellogg’s® Froot Loops, divided
-
3/4 cup
(185 mL)Selection salted butter
-
1/2 cup
(125 mL)Icing sugar
-
1 1/4 cup
(310 mL)Selection all-purpose flour
-
1 teaspoon
(5 mL)lemon zest
-
Kellogg’s® Froot Loops to top
Preparation
Place 1 cup Froot Loop in a resealable bag and crush into coarse crumbs. Set aside.
Melt butter in a small saucepan over low heat. Once melted, raise heat to medium low and let simmer stirring periodically until milk solids are deep golden brown. Remove immediately and pour into the mixing bowl of a stand mixer and set over a large bowl of ice. Stir frequently until butter has cooled into a paste the texture of softened butter, replenishing ice as needed.
Once butter has thickened, place bowl in stand mixer and add icing sugar; mix on low speed with paddle attachment until combined. Set mixer on medium and whip until fluffy; about 2 minutes.
Turn off mixer and add crushed Froot Loops, flour, and zest. Mix on low speed until combined then whip on medium speed 10 seconds. Mix in remaining 1-1/2 cups Froot Loops until just combined.
Scoop 2 tbsp mounds onto 2 baking sheets, spaced 1-inch apart. Flatten mounds into 1/2-inch-thick rounds and garnish each with a few additional Froot Loops on top. Bake in preheated oven at 300F for 10-15 minutes or until bottoms are light golden.
Cool completely before storing in an airtight container for up to 2 weeks.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
