Brandy Butter Shortbread
RECIPE
BRANDY BUTTER SHORTBREAD
Serves: 4
Prep Time: 20 Minutes + 30 Minutes Chill Time
Cook Time: 55-60 Minutes
INGREDIENTS
220g salted butter, softened
100g golden caster sugar
2tbsp brandy
200g plain flour
100g rice flour
2tbsp golden caster sugar, to decorate
METHOD
- Preheat the oven to 160°C / 140°C Fan / 320°F / Gas Mark 3.
- Cream together the butter and caster sugar.
- Add the brandy, flour and rice flour and bring together to form a soft dough.
- Evenly press the dough into a buttered, parchment-lined shortbread or brownie tin and prick the surface with a fork.
- Sprinkle the top with caster sugar and chill for 30 minutes in the fridge.
- Bake for 55-60 minutes, remove from the oven and allow to cool for 5 minutes.
- Cut into fingers then leave to completely cool.
- Carefully lift out each shortbread finger and store into an airtight container.
CHEF'S TIP
Keep any broken shortbread fingers and crumble to use as a crispy topping for ice cream, yoghurt or a fruit sundae.