Christmas Flavoured Butters

Ingredients - makes four flavoured butters

1 block 250g unsalted butter, cut into two pieces  

1 block 250g salted butter, cut into two pieces  

2 tbsp runny honey 

1 tsp ground cinnamon 

2 tbsp dried cranberries, diced  

1 clementine, zested  

1 tbsp rosemary, chopped  

1 tbsp thyme, chopped  

Method 

Using four separate bowls, cream the butter until pliable. In the first unsalted butter bowl, beat in the honey and ground cinnamon and set aside. In the second unsalted butter bowl, mix in the dried cranberries and clementine zest and set aside. In the first salted butter bowl, mix in the chopped rosemary and season with black pepper then set aside. In the second salted butter bowl, mix in the chopped thyme and season with black pepper then set aside.  

Cut out four 8x9 inch rectangles of greaseproof paper, leaving enough at each end to twist. In your hands, roll out each flavoured butter into a log shape and then place in the middle of a sheet of greaseproof paper. Make sure you wash your hands between sweet and savoury butters. Roll up each butter in the greaseproof paper and twist each end to seal the butters. Place in the fridge for at least an hour to allow the butters to firm up again. These sweet butters are perfect for panettone and fruit toast, and these savoury butters are perfect for basting turkeys and frying steaks.