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Brandy butter shortbread

Name: Brandy butter shortbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes about 20 fingers
Cuisine: British recipes
Ingredients: 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

By: Thane Prince

Published: 23 Feb 18
Updated: 18 Mar 24

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…

Easy
January 2018

Test kitchen approved

Makes about 20 fingers
Hands-on time 20 min, oven time 30-35 min, plus chilling

Nutrition: per serving

Calories: 90kcals
Fat: 4.5g (2.9g saturated)
Protein: 1.1g
Carbohydrates: 11g (2.2g sugars)
Fibre: 0.4
Salt: trace

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Ingredients

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

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Method

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.

Recipe from January 2018 Issue

Nutrition

Nutrition: per serving

Calories: 90kcals
Fat: 4.5g (2.9g saturated)
Protein: 1.1g
Carbohydrates: 11g (2.2g sugars)
Fibre: 0.4
Salt: trace

delicious. tips

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.