Uploaded November 2025 | Updated September 2026, 1 week ago

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Gingerbread espresso butter
Makes 4 x 150ml jars | Prep 10 mins

500g Coles Salted Butter, softened
1/4 cup (40g) Coles Soft Icing Mixture
1 tbs Coles Ground Cinnamon
2 tsp Coles Ground Ginger
1 tsp Coles Classic Granulated Coffee, lightly crushed
1 Coles Finest White Sourdough Vienna, sliced, toasted

1. Place butter, icing mixture, cinnamon, ginger and coffee in the bowl of an electric mixer. Beat on medium until light and fluffy and well combined.
2. Divide butter mixture evenly among 4 x 150ml sterilised preserving jars. Store in the fridge.
3. Remove butter from the fridge 30 mins before serving. Serve butter spread on toasted sourdough.