Cookie Recipes - Brandy Wedges Recipe

  
 

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.