Brandy Butter Cookies

Dec 31, 2012 by

Every year after Christmas I discover a tub of brandy butter lurking in the back of my fridge.  And every year I end up throwing it out, as it has gone rancid.  This year I left the bowl out to remind myself to think of something to do with it.  Then on Twitter last night several people mentioned that they too end up throwing their brandy butter away.

I started thinking about recipes and Googled a few including brandy snaps but being a lazy cook they didn’t appeal.  Then I saw a recipe for brandy butter cookies.  When I woke next morning someone had actually tweeted me the same idea.  But I was ahead and had already bookmarked a recipe.

I have probably mentioned that I never follow a recipe verbatim. I always feel I have to make it mine and change something.  So here is my take on the recipe I found.

Brandy butter is usually a 50:50 mix of butter and icing sugar so weigh how much you have left over.

Brandy Butter Cookie Recipe

I had 75g of brandy butter left over. I added
75g softened butter
75g caster sugar
1 large egg
150g plain flour plus extra for rolling
1 heaped dessert spoons each of dark, milk and white chocolate pieces or drops

(You can add dried cranberries or any other dried fruit or nuts as well.)

Beat your butter and sugar and brandy butter together.  Add in egg and continue to beat.  Sieve in flour and stir into mixture.  Add chocolate.

Cut a large square of greaseproof paper and spoon the cookie mixture out onto it.

Roll up dough in the greaseproof like a Christmas cracker and twist the edges as in picture.  Refrigerate until it has hardened.

Preheat your oven to 190 degrees C and line a baking tray and grease.  Slice the dough to your preferred thickness and place on the baking sheet.  Bake in oven for about 10 minutes or until golden.  Remove and cool on a wire rack.

Mix yielded 16 cookies.

Tags:
Irish Food  Brandy butter Brandy Butter Cookies  Christmas Recipes 

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