After christmas we always have leftover brandy butter. I hate to waste anything so last year we started making these tasty brandy butter biscuits.
They are so simple and easy to make with just two ingrediants. Children will especially enjoy cutting them into different shapes.
This year I also added fresh rosemary that we had picked from the garden to some of the biscuits. (Did you know both the leaves and flowers of rosemary are edible?) I’ve added in that step to the recipie for anyone feeling more adventurous.
To make brandy bread biscuits all you need is the following ingredients.
- 120 g of Brandy butter *
- 180g of plain Flour
- Optional a tablespoon of finely chopped rosemary.
*Please note if you don’t have enough brandy butter you can always top it up with regular butter and sugar. Simply add the same amounts of butter and sugar together in a mixing bowl and beat them together until the mix is light and fluffy.
You can often also find tubs of Brandy butter in the reduced sections in the shops.
Before you start it helps to preheat the oven to 180oC/340oF.0
Put the brandy butter into a bowl and sift over the flour, then fold and stir them together (you may need to use your hands) until the mix forms a soft dough.
Rosemary is such a wonderfully aromatic herb and it tastes great in sweet things so we decided to add some to our biscuits. You don’t need to add herbs or edible flowers to your biscuits but if you do decide to here is the guide.
Make sure any herbs or flowers you pick from the garden are edible, pesticide free and have been thoroughly washed before using them.
Finely chop the rosemary with a knife or blitz it quickly in a blender then add a tablespoon of it into your dough.
Now you can place a sprinkling of flour on a clean dry surface and then knead your dough lightly for a few minutes.
Roll the dough out onto the floured surface and use cookie cutters to cut out any biscuit shapes you like.
Place the biscuits shapes onto a greased tray or one that has been lined with greaseproof paper.
Bake in the oven for 10-12 minutes or until the biscuits are golden brown then leave to cool on the tray for a few minutes before transferring them onto a cooling rack.
The biscuits should keep an air tight container for 5 days or you can freeze them and save them to enjoy at a later date.
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