Cinnamon brandy butter recipe

  • Serves 250g (8oz)
  • 10 mins to prepare
  • 28 calories / serving
  • Freezable
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Cinnamon brandy butter HERO

Put the butter in a bowl with the sugar (break up any clumps with your fingers) and the cinnamon.

Beat well with a wooden spoon until well blended. Gradually pour in the brandy, a few drops at a time, beating well between each addition so that the mixture becomes light and fluffy.

Chill overnight so the flavours blend. Serve cold (you can keep this in the fridge for at least a week, or freeze for up to a month).


Be patient pouring in the brandy – adding it drop by drop and beating well after each addition will ensure it blends in smoothly.

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.

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  • Ingredients

  • 125g (4oz) butter, softened
  • 125g (4oz) dark muscovado sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp brandy or Cognac
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  • Energy 116kj 28kcal 1%
  • Fat 2g 3%
  • Saturates 1.2g 6%
  • Sugars 2.5g 3%
  • Salt 0g 0%

of the reference intake
Carbohydrate 2.5g Protein 0g Fibre 0g


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