Cinnamon brandy butter recipe

  • Serves 250g (8oz)
  • 10 mins to prepare
  • 28 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
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).

Tip

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.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 125g (4oz) butter, softened
  • 125g (4oz) dark muscovado sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp brandy or Cognac
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • 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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.