Sea Salt Caramel, Cinnamon & Vanilla Butter
“Thanks to you I am putting butter on a biscuit.”
If you would also like to make this as a gift for your loved ones, I have included instructions on how to form it into logs in the recipe below. Alternatively, you can form the butter into a rough square shape and trim the edges before wrapping it as pictured. Greaseproof paper makes a good wrapping paper – it helps stop the fat leaking out and looks the part.
You can use this lovely rich butter on a variety of treats. I thought it worked very well smeared on an oatcake as pictured (see my recipe for oatcakes here), offering a lightly savoury contrast. It is also excellent on a slice of tea cake or a scone. But I think its most wonderful application is on something warm such as a flaky croissant or a decadent brunch pancake.
There are many layers of flavour in this gorgeous butter: salt, vanilla, caramel, butter, cinnamon – experienced in that order as they play across your tongue. You can reduce the amount of salt in the recipe if you don’t want the salt-caramel element, but do not omit it completely. The salt helps enhance all the flavours and counteracts bitter notes in the vanilla and caramelised sugar.
If you are vegan, you could substitute coconut fat for the butter. I have not tried this personally, but the texture is similar and I see no reason why the extra flavour of coconut fat wouldn’t complement the vanilla, caramel and cinnamon. Yum!
Please click to see the formatted, printable recipe on Ramsons & Bramble