Ingredients
- ½ cup butter
- 1 cup oil
- 4 cups light brown sugar
- 10 eggs, separated
- 4 cups AP flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. clove
- ½ tsp. all spice
- 2 cups buttermilk
Instructions
- In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.
- Sift all dry ingredients and set aside.
- When butter is cool, place into stand mixer with brown sugar and mix until well combined.
- Slowly stream in oil until light mixture.
- Add egg yolks 1 at a time until fully combined.
- Slowly add dry ingredients, alternating with buttermilk.
- In a separate mixing bowl, whip egg whites to medium peak.
- Fold flour mixture into whipped eggs whites.
- Place ½ sheet pan extender on ½ sheet tray lined with parchment paper.
- Scoop ½ batter inside pan extender, divide into 2 trays.
- Bake at 325 for 12-15 minutes.
- Let cool and cut into 1.5” X 5” rectangles.
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