Roll 'n' slice spiced brandy butter recipe

Method

1. 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.
2. 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.
3. 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.

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• 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.