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Brandy Butter Shortbread


I came across this simple shortbread recipe when I was working out what to do with leftover Brandy Butter. It’s really quick and easy to make ,it's very light and tastes just like traditional shortbread. I suggest prepping it in advance, around 30 minutes or more before cooking, so it can have some chill time before being wacked in the oven for 30 minutes. 

Before I begin I want to thank Delicious Magazine who provided the original recipe (found here) before I tweaked the ingredients, method and added a few helpful tips.

Equipment: 20cm square or round ovenproof dish/tin.

Ingredients :

100g brandy butter

50g baking margarine/butter

175g plain flour

55g of 00 flour (pasta flour, fine flour or if not you can use more plain flour)

  1. Mix the two butters together
  2. Add the rest of the ingredients and mix with your hands. You need to then start squashing it together. It may not come together to form a lump of dough but don’t worry, it didn’t for me either.
  3. Put the dough in the tray and squash it down really firmly and to the edges. You’ll probably have lots of finger holes now, don’t panic, you can smooth these down with the back of a spoon. You are aiming to compress the mix so hard that it will hold together after cooking.
  4. Lightly prick all over with a fork.
  5. Put in the fridge for 30min plus.
  6. Cook in a preheated  oven 190C/170C fan/Gas 5 for 30 minutes or until very lightly golden not brown (see image of slice).
  7. VERY IMPORTANT STEP Cut whilst still warm and then leave to cool in the dish/tin.

We couldn’t wait so we started eating whilst it was still warm. 

The warm shortbread came out whole but the longer you leave it the more likely it will keep its shape for storing. The shortbread should keep for a week, once cooled, in an airtight container.

Louisa x

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