I don’t know about your neck of the woods but near me, as soon as Christmas is done and dusted, all the supermarkets reduce the price of their festive goodies, usually to make space for Easter treats. This includes brandy butter, which is actually a pretty good ingredient, basically someone has saved you the bother of creaming together some butter and sugar for you. And after Christmas it’ll also save you pennies on the cost of butter, the stuff I used in these cost me 20p from M&S!

These are such lovely little crisp, buttery morsels of deliciousness, and they’re so quick to make too. In fact it took me longer to pipe them all out of my cookie press that it did to actually make the dough. You don’t have to use a press at all either, you can simply chill the dough a bit and then just roll it into balls and squash them with a fork. Thrifty and easy!

Ingredients
makes a heap!
125g brandy butter (room temperature)
40g butter (also room temperature)
125g plain flour
25g cornflour
pinch of salt
zest of 1 clementine (optional)

Pre-heat your oven to 190°c.
Cream together the butter, brandy butter, salt and clementine zest and then sift in the flour and cornflour. Beat it together until you have a fairly soft dough. Either put the dough into a cookie press and pipe them onto a non-stick baking sheet or chill the dough for 5-10 minutes and then roll little balls of dough and squash them with a fork.
Bake the biscuits for about 10 minutes, until they are just starting to colour around the edges and then transfer them to a wire rack to cool.