Brandy Biscuits

By Late2Serenity

Hands-on time:
30 mins. to 45 mins.

Baking time:
25 mins. to 30 mins.

Total time:
55 mins. to 1 hrs 15 mins.

Yield:
2-3 dozen biscuits, depending on shape

Ingredients

• BRANDY BISCUITS
• 17 ounces All Purpose Flour
• 1 1/2 teaspoons salt
• 3 1/2 ounces sugar
• 6 ounces brandy (or apple juice)
• 2 ounces water
• 6 ounces vegetable oil
• 3/4 teaspoon Fiori Di Sicilia
• VANILLA GLAZE
• 4 ounces confectioners' sugar
• dash of salt
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk, to form a glaze consistency

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 325F. Line two half sheet pans with parchment paper or spritz with cooking spray.

Place the flour, salt and sugar in the bowl of a stand mixer. Blend on low speed for 30 seconds to incorporate. In a liquid measure blend the brandy (or apple juice), water, vegetable oil and Fiori Di Sicilia. Pour the liquid ingredients onto the dry and blend on medium speed for 2 minutes or until a soft dough forms.

Allow the dough to rest for 5 minutes. Break off the dough in pieces, each about the size of a large walnut. Roll each piece into a rope. From here you may form rings, or simple coils and knots.

To form the crescent horns shown, take two ropes and gently twist one over the other about 4-5 times to form the twist. Curve the twist until the two ends nearly meet and place on the baking sheet with about 1 inch between biscuits. These do not spread much, so can be spaced fairly close together.

For the glaze, blend all ingredients in a small bowl to a medium thin consistency with no lumps. The glaze should be the consistency of heavy cream or melted ice cream.

Bake the biscuits for 25-30 minutes or until lightly browned. The interior of the biscuit should be quite dry at this point. Break open one biscuit to check the interior. If the biscuits still seem doughy inside, return to the oven for an additional 6-10 minutes or until done inside. Remove from the oven and set on a rack to cool.

When the biscuits are cooled, prepare the glaze and dip the top of each cookie to coat. Sprinkle with freshly grated orange zest or candied peel if desired.