How To Make Cinnamon Butter

Hi, my name is Rob Cotton. Welcome to Leiths a of food and wine. We're a leading cookery school based in Central London and Chiswick.

Not only do we run a year long diploma course for professional students and chefs, we also run a range of one day, one week and evening class courses to give inspirational further recipe skills at home. I'm going to show you how to make a cinnamon butter. For this, you'll need 55 grams of softened butter, it's much easier to work with soft butter than fridge temperature.

You are also going to use 55 grams of icing sugar, and 2 teaspoons of cinnamon. If you wanted to have a little bit of a weaker flavour, you could add half a teaspoon to a teaspoon in, or instead of making a cinnamon butter, you could add any other spice of your choosing. Once you're certain that the butter is soft, add in the icing sugar.

Make sure it doesn't have any lumps in though, otherwise they're quite difficult to get out later on, so do sieve it in, pressing through any large lumps that you find in the sieve, and then add in the cinnamon. This is quite tricky to begin with as it's difficult to get all the sugar and cinnamon in without it flying out of the bowl so just be very gentle, pressing the butter against the sugar cinnamon mixture on the side of the bowl. It will gradually start to form larger flakes, and then you can bring these flakes together to form one solid lump of butter, sugar and cinnamon.

Once combined together, it's still quite soft, so to make it easier to use, wrap it up in some cling film to form a little log. Put that into the fridge and set it for about half an hour forty five minutes until completely solid; it's then much easier to cut and deal with. Perfect to go with French pastries or Danish pastries, or even on some roasted apples as a very simple dessert.

That's how you make cinnamon butter. .