Rated 5.0 stars by 2 users
12-18
15
10-12 minutes
This coffee and brandy butter biscuit recipe is perfect for the holiday season. Made with Tiptree Brandy Butter, these biscuits are soft, buttery, and full of flavour.
Author:The Boho Baker
Divide the plain flour into two equally sized batches. Set aside.
Split the golden caster sugar equally between two bowls. Add the unsalted butter to one bowl and the Tiptree Brandy Butter to the other.
Cream the butter and sugar together in each bowl. Add the coffee to the plain mix.
Stir the flour into each bowl until the doughs come together. You may need to give them a little knead to finish.
Roll out each dough into a rectangle approximately 25cm by 20cm. Place one on top of the other and roll into a tight cylinder. Wrap in clingfilm and refrigerate for 15 minutes.
Preheat the oven 190C/170C/gas mark 5. Line two cookie sheets with baking paper.
Remove the dough from the fridge and slice into 1cm thick rounds. Space evenly over the cookie sheets and bake for 10-12 minutes.
Leave to cool completely on a wire rack before transferring to an airtight container and enjoying within 3 days.
