Roll 'n' slice spiced brandy butter recipe
This sweet, spicy, and fragrant brandy butter is best when sliced into rounds and melted over warm mince pies. An essential to any self-respecting Christmas dinner
See method- Serves 10
- 20 mins plus 5 mins on the day
- 133 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 100g unsalted butter
- 70g icing sugar
- zest of 1 orange
- 2 tbsp brandy
- ¼ tsp ground cinnamon
- 50g gold crunch sprinkles
Each serving contains
- Energy
- 555kJ 133.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.1gProtein 0.1gFibre 0.4g
Method
- Using an electric whisk, beat soft unsalted butter, icing sugar, the zest of 1 orange and a pinch of salt for 5 mins or until pale and creamy. Add brandy a little at a time, beating well after each addition, until very light and fluffy.
- Transfer ¼ of the butter to a separate bowl and mix in ¼ tsp ground cinnamon. Add dollops of the cinnamon butter to the rest and swirl through to marble. Spoon butter into a log shape in the centre of a large sheet of clingfilm. Roll up and twist to secure; chill for 1-2 hrs or until solid.
- To decorate, spread gold crunch sprinkles onto a sheet of baking paper. Remove clingfilm and roll onto the sprinkles to evenly coat. Wrap in baking paper, then wrap in clean flingilm or place in a freezer bag. Freeze for up to 2 months. Defrost in the fridge 1-2 hrs. To serve, slice into rounds and melt over warm mince pies or Christmas pudding.
- See more Christmas side dishes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
