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Clementine & brandy butter
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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.
Typical values per serving:
(per 25g serving) vegetarian/gluten free
This recipe was first published in November 2020.