zoom Clementine & brandy butter
  • Print A4 A5
    • Close

    Save to your scrapbook

    Clementine & brandy butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Clementine & brandy butter

    • Preparation time: 15 minutes

    Makes: 3 x 200ml jars

    Ingredients

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

    Method

    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.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary