Florentine butter recipe

By Lorna Brash

  1. Makes 350ml jar
  2. Takes 15 minutes to make, plus chilling
  3. Rating

This fruit spread recipe can also be made with milk or white chocolate and is best served with crisp, buttery shortbread biscuits, warm toasted brioche or as an alternative to brandy butter. A simple Christmas spread to give as a gift.

tried and tested
Florentine butter

Ingredients

  1. 100g unsalted butter, softened
  2. 75g caster sugar
  3. 50g light muscovado sugar
  4. 1-2 tbsp brandy
  5. 75g plain chocolate, melted
  6. 25g sunflower seeds
  7. 25g candied mixed peel
  8. 25g sultanas
  9. 25g glacé cherries, roughly chopped
  10. 25g flaked almonds, toasted

Method

  1. 1. Beat the butter, caster sugar and light muscovado sugar together until smooth. Beat in the brandy to taste, then fold in the melted plain chocolate. Chill for 15 minutes.
  2. 2. Reserve a pinch of each of the remaining ingredients and fold the rest through the chocolate butter mixture. Spoon into a cooled sterilised 350ml sealable jar. Sprinkle the top with the reserved sunflower seeds, mixed peel, sultanas, glacé cherries and almonds, then seal and store in the fridge. Once opened, it should be used within 1 month.

Chef's tip

Make ahead: Make up to 1 month in advance and store in the fridge. This fruit spread recipe can also be made with milk or white chocolate and is best served with crisp, buttery shortbread biscuits, warm toasted brioche or as an alternative to brandy butter.

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