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Traditionally served with warm mince pies and Christmas pudding, add a little extra indulgence this Christmas with this delicious brandy butter. A good recipe to make in advance, brandy butter will keep for 2 - 3 weeks in the fridge or a couple of months if frozen. We've made this with our Hand Mixer!
1. Mix together the butter and icing sugar using the Dualit Hand Mixer and flat beater attachment.
2. Slowly add the water, mixing until well combined.
3. Lastly, add the Brandy. Continue to mix until your butter is a smooth consistency.
4. For quick and easy serving, place into baking parchment and roll into a small sausage. Chill and ensure the mix has set before cutting into slices and placing on top of your favourite desserts. Alternatively, place into a small jar and store in the fridge.
We used our electric Hand Mixer (and the flat beater attachments) in order to whip up this Christmas accompaniment.