zoom Clementine & brandy butter

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    Clementine & brandy butter

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    Clementine & brandy butter

    • Preparation time: 15 minutes

    Makes: 3 x 200ml jars


    125g butter, softened
    2 clementines, finely grated zest
    125g icing sugar, sieved
    4 tbsp brandy


    1. Beat the butter with the clementine zest and half the icing sugar until soft, pale and doubled in size. This can take up to 10 minutes.

    2. Gradually add the brandy and remaining sugar, beating well between each addition, until both are used up.

    3. Transfer the brandy butter to 3 x 200ml sterilised, cool jars. Keep in the fridge for up to 2 weeks. Remove from the fridge 1 hour before using, to soften, then use at once.  

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