What to do in the unlikely event that you have somehow made too much brandy butter?
The answer is that you can make a very elegant type of biscuit with them – it has a light-as-air texture, not unlike a langue de chat. In the case of the langue de chat the lightness is achieved by only using egg whites, but these biscuits use whole eggs.
They will keep in an airtight biscuit tin for two or three weeks.
Leftover brandy butter biscuits
- 460g/1 lb leftover brandy butter
- 125g/⅔ cup golden granulated sugar
- 180g/6 oz dried sour cherries (or could be dried cranberries)
- 4 eggs
- 270g/2 cups plain flour
- 200g/7 oz dark chocolate, broken into smallish chunks
- Preheat the oven to 180°C.
- Beat the brandy butter and the sugar together using an electric whisk.
- Beat in the eggs, one by one.
- Sieve the flour in, stir, and add the chocolate and the sour cherries.
- Line a baking tray with a silicon baking sheet, or a piece of baking paper.
- Drop a couple of teaspoons of the mix for each biscuit, leaving plenty of space around. You will probably have to do this in two batches.
- Bake for about ten minutes, but check after eight – if they are starting to go brown around the edges they are more than ready!