Buttery Biscuit Bake
Brandy Butter Shortbread
This simple recipe from Delicious Magazine is a great way to use up any leftover brandy butter.
Brandy butter and unsalted butter are whizzed until smooth in a food processor. Next in goes a mix of plain flour and rice flour and the mixture is ‘pulsed’ until it forms a ball. The dough is then gently rolled out on a lightly floured surface and can either go into a prepared tin, cut into shapes or, as we have done, rolled into a free-form circle. It then gets a light pricking with a fork before being chilled in the fridge for 30 minutes, we also choose to pre-cut the dough before baking, as the crumbly texture sometimes make them difficult to portion once cooked.
Once chilled the shortbread is baked in a preheated oven for around 30 minutes, until they are lightly coloured. They may be soft to begin with but they will firm up as they cool.
A little flavour of Christmas to bring in the New Year.