Butter, caster sugar, your choice of flavouring (suggested: lavender, rose, vanilla, cinnamon
Butter, ah butter. James Martin's soul mate it may be but most of us live in the real world where heart disease and obesity are concerns which have us reaching for the margarine or olive oil spread instead. Sometimes though, indulgence is necessary and here's where special butter comes in. I flavour mine with cinnamon, with lavender, with rose, with vanilla... whether you perch it atop a stack of pancakes, spread it on scones or give it as a gift, it's a lovely treat indeed.
1) Using room temperature butter, combine it with sugar at a ratio of 1/2 tsp per 30 grams of butter. The quantity you make is entirely up to you, I like to mould mine into shapes but this can easily be set in a regular pat or a dish.
2) Add the flavouring of your choice and leave to set in the fridge.
For rose butter: to 60g of butter I added 6 dried rosebuds, roughly torn.
For lavender butter: to 60g of butter I added 1/2 a tsp of dried lavender.
For cinnamon butter: to 60g of butter I added 1 tsp of ground cinnamon
For vanilla butter: to 60g of butter I added 1 vanilla pod