Method
1 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Gradually add the brandy, a little at a time, beating well after each addition.

2 Spread unsalted butter evenly, about 1cm thick, over a baking paper-lined oven tray. Cover with another sheet of baking paper. Place in the refrigerator for two hours or until cold and firm.

3 Using a star-shaped cutter, cut out shapes and refrigerate until ready to serve.

Hint: Brandy butter can be made up to 1 week ahead. Keep, covered, in the refrigerator or freeze for up to 1 month.