Roll 'n' slice spiced brandy butter recipe

1. Using an electric whisk, beat soft unsalted butter, icing sugar, the zest of 1 orange and a pinch of salt for 5 mins or until pale and creamy. Add brandy a little at a time, beating well after each addition, until very light and fluffy.
2. Transfer ¼ of the butter to a separate bowl and mix in ¼ tsp ground cinnamon. Add dollops of the cinnamon butter to the rest and swirl through to marble. Spoon butter into a log shape in the centre of a large sheet of clingfilm. Roll up and twist to secure; chill for 1-2 hrs or until solid.
3. To decorate, spread gold crunch sprinkles onto a sheet of baking paper. Remove clingfilm and roll onto the sprinkles to evenly coat. Wrap in baking paper, then wrap in clean flingilm or place in a freezer bag. Freeze for up to 2 months. Defrost in the fridge 1-2 hrs. To serve, slice into rounds and melt over warm mince pies or Christmas pudding.

See more Christmas side dishes

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.