Butter Cookie Recipes - Brandy Wedges Recipe

Ingredients

• 3/4 cup/125 g all-purpose/plain flour

• 1/2 cup/75 g rice flour

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 2/3 cup/140 g + 1 tbsp granulated sugar

• 1 tbsp brandy

---

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Set out a 9-inch (23-cm) spring form pan.

2. Sift the all-purpose and rice flours and salt into a medium bowl. Beat the butter and 2/3 cup (140 g) sugar in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients and brandy. Firmly press the mixture into the pan to form a smooth, even layer.

4. Prick all over with a fork and sprinkle with the remaining sugar. Use a sharp knife to score the shortbread into 16 wedges.

5. Bake for 20-25 minutes, or until pale gold. Use a sharp knife to cut into 16 wedges along the scored lines.

6. Loosen and remove the pan sides and bottom. Transfer to racks to cool.