Brandy butter shortbread

Method

1. Put both butters in the bowl of a food processor and whizz until smooth. Add both flours and the salt and, using the pulse button, process until the mixture forms a ball. (If you don’t have a food processor, mix all the ingredients together in a bowl using a wooden spoon, then bring it all together into a dough using your hands.)
2. On a lightly floured surface use a rolling pin to gently roll the dough into a square just smaller than the tin. Carefully lift the dough into the prepared tin and press down so it fits in evenly right to the edges. Lightly prick the dough all over with a fork, then chill in the fridge for 30 minutes.
3. While it’s chilling, heat the oven to 190°C/170°C fan/gas 5. Bake the shortbread for 30-35 minutes until the surface is lightly coloured, not brown. Remove the tin from the oven and leave to cool, then remove the shortbread from the tin and cut with a sharp knife into about 20 fingers.
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