You can just add a pinch of salt or make your own flavours, maybe a brandy butter with clementine zest, or a cinnamon butter by adding a pinch of cinnamon. Cracked black pepper is another good one. One of my all time favourites is roasted garlic and rosemary, roast off the garlic in the bulb in foil, leave to cool completely, squeeze out the garlic from the bulb, then mush together with a good pinch of chopped rosemary (or thyme) add to the butter before shaping.
To make your own butter
600ml of double cream
Salt
600ml of double cream
Salt
Attach your flat beater to your freestanding machine and whip 600ml double cream. Once it separates turn off the mixer, place the separated butter in a bowl of cold water to 'wash'.
Now into a clean tea towel or cloth and squeeze any excess buttermilk away.
Wrap in parchment and chill, sprinkle with a little sea salt to serve.
You can use the buttermilk for scones. Store wrapped in parchment in the fridge or can be frozen up to 3 months (will keep up to two weeks in the fridge).
Now into a clean tea towel or cloth and squeeze any excess buttermilk away.
Wrap in parchment and chill, sprinkle with a little sea salt to serve.
You can use the buttermilk for scones. Store wrapped in parchment in the fridge or can be frozen up to 3 months (will keep up to two weeks in the fridge).
