Preheat the
oven to 350°F/180°C/gas 4. Separate two of the
eggs, place the whites in a large bowl, and set
aside for the frosting.
Sift the
flour into a large bowl. Break in the remaining
egg and add the yolks, butter, salt, and brandy.
Gradually
work these ingredients into the flour, first
with a fork, then by hand until the dough is
smooth and elastic.
Divide the
dough into 4 or 5 portions and roll each into a
long cylinder about as thick as a finger. Slice
1/2 inch (1 cm) thick.
Grease a
baking sheet with the remaining butter and bake
for 15 minutes, or until they are pale golden
brown. Remove from the oven and set aside to
cool.
Frosting: Add
the sifted confectioners' sugar and lemon juice
to the egg whites and mix until smooth. Set
aside 7 tablespoons of this frosting in a small
bowl.
Working fast
(so that the frosting doesn't have time to set),
add the baked dough pieces to the icing left in
the large bowl and stir gently to coat all over.
Divide the
mixture into 4-6 portions and heap it up on
confectioners' or ice cream wafers, cut into
squares or disks.
Spoon some of
the extra frosting over each one. Set aside for
several hours before serving.
Cookie
Recipes - Frosted Brandy Crunch Recipe
