Leftover brandy butter biscuits

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.

0 Comments
Inline Feedbacks
View all comments

Related Posts

Squishy, squashy, chewy pistachio cookies

These cookies have been tested/tasted on a number of occasions now and they are popular with everyone – wonderfully chewy, and, of course, nutty. They…
Read More

Citrus cake for Jacqui

We made this cake as a birthday cake for a friend, but our senior management team ate most of it by mistake (they said) the…
Read More

Chocolate and lemon sherbet digestive biscuits

“The coarse, crumbly, and slightly sweet biscuit we know as the digestive is so called because the sodium bicarbonate contained in the early recipes…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts