Brandy Alexander Traybake
Shortbread base topped with a rich, creamy brandy and chocolate liqueur flavored topping. A Brandy Alexander cocktail in a traybake!
Ingredients
Base
- 2 oz or 55g sugar
- 6 oz or 175g plain flour (all-purpose flour)
- 4 oz or 110g unsalted butter
- 1 egg yolk
Topping
- 4 oz or 100g white marshmallows
- 2 tbsp milk
- 1 tbsp brandy
- 2 tbsp crème de cacao
- 2 tbsp water
- ½ tsp gelatin powder
- 10 fl oz or 300ml cream, whipped
Instructions
- Preheat oven to 350F/175C and line a 20cm/8 inch square tin with baking parchment
- Cream the butter and sugar until light and fluffy. Then beat in the egg.
- Mix in the sifted flour and press into a lined traybake tin.
- Prick with a fork and bake at 350F/175C for 15-20 minutes. Remove from oven and leave to cool.
- In a double boiler (bowl over a pan of simmering water), melt the marshmallows and milk, stirring regularly. Remove from the heat once melted.
- Add the brandy and crème de cacao and mix well. Leave to cool.
- Dissolve the gelatin in the measured water (2 tbsp) and add to the marshmallow mix.
- Whip the cream and then gently fold the mallow mixture into the cream.
- Spread over the shortbread base and refrigerate for about 24 hours or until set.
- Decorate with a crumbled Flake bar or chocolate shavings, cut into squares and enjoy!