Brandy butter shortbread
- January 2018
- Makes about 20 fingers
- Hands-on time 20 min, oven time 30-35 min, plus chilling
Thane Prince’s Christmas shortbread recipe is a brilliant way to use up leftover brandy butter. They’re easy to make and the recipe yields about 20 shortbread cookies so you could give any extras as a gift – or not…
- 4.5g (2.9g saturated)
- 11g (2.2g sugars)
- 100g brandy butter
- 50g unsalted butter
- 175g plain flour, plus extra to dust
- 55g rice flour or fine semolina
- Pinch salt
You’ll also need…
- 20cm square cake tin, lightly greased, base lined with non-stick baking paper
- 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.)
- 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.
- 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.
This shortbread is wonderfully short and crumbly so use a very sharp knife and don’t slice too thinly.
The shortbread dough (up to the end of step 2) can be made up to 48 hours ahead and kept, well wrapped in cling film, in the fridge until ready to bake. The baked shortbread fingers will keep for 3-4 days in an airtight container.
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