The brandy helps give an authentic eggnog flavour, but feel free to leave it out, if you prefer.
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Yields:
18 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
252
Ingredients
FOR THE BISCUITS
125g
unsalted butter, softened
75g
caster sugar
75g
light soft brown sugar
2tsp.
vanilla bean paste
1
medium egg
225g
self-raising flour
1/2tsp.
ground cinnamon
1/2tsp.
ground nutmeg
FOR THE FILLING
200g
unsalted butter, softened
200g
condensed milk
1/4tsp.
ground cinnamon
1/4tsp.
ground nutmeg
1Tbsp.
brandy, optional, see intro
Directions
Step 1For the biscuits, in a medium bowl using a handheld electric whisk, beat the butter, sugars and vanilla until pale and fluffy. Beat in the egg. Add flour, spices and a pinch of fine salt and beat just until combined. Chill for at least 1hr (up to 24hr).
Step 2Line 2 large baking sheets with baking parchment. Spoon out heaped ½tbsp portions of the dough and roll into balls (you should have 36). Put on the lined sheets, spacing apart. Chill for 20min, to firm up.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Bake for 14min, or until edges are just firming but the centres are still soft (they will firm on cooling). Leave to cool completely on the sheets.
Step 4For the filling, in a medium bowl, using a handheld electric whisk, beat the butter until pale and moussey. Add the condensed milk, spices and brandy, if using, and beat until combined. Pipe or spread the filling over the bases of ½ the biscuits and gently sandwich together with remaining biscuits. Serve.
TO STORE Keep in an airtight container at room temperature for up to 4 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
