Brandy Butter Shortbread



Serves: 4

Prep Time: 20 Minutes + 30 Minutes Chill Time

Cook Time: 55-60 Minutes


220g salted butter, softened

100g golden caster sugar

2tbsp brandy

200g plain flour

100g rice flour

2tbsp golden caster sugar, to decorate


  1. Preheat the oven to 160°C / 140°C Fan / 320°F / Gas Mark 3.
  2. Cream together the butter and caster sugar.
  3. Add the brandy, flour and rice flour and bring together to form a soft dough.
  4. Evenly press the dough into a buttered, parchment-lined shortbread or brownie tin and prick the surface with a fork.
  5. Sprinkle the top with caster sugar and chill for 30 minutes in the fridge.
  6. Bake for 55-60 minutes, remove from the oven and allow to cool for 5 minutes.
  7. Cut into fingers then leave to completely cool.
  8. Carefully lift out each shortbread finger and store into an airtight container.


Keep any broken shortbread fingers and crumble to use as a crispy topping for ice cream, yoghurt or a fruit sundae.