Sugar and spice might not seem like an intuitive mix, but when you bring them together with Coole Swan you’ll think they were made for each other.



  • 230g plain flour
  • 1x 7g dried fast action yeast
  • 150ml buttermilk
  • 175ml warm water
  • 1 teaspoon salt
  • 20g castor sugar
  • 1 lemon zest

Coole Swan Spiced Butter

  • 200g butter
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • 50g raisins
  • 100ml Coole Swan


Lemon Crumpets

Put the flour, salt, sugar, lemon zest and yeast in a mixing bowl

Add the buttermilk and the warm water and mix thoroughly.

Place this mix in a bowl, cover with cling film and leave somewhere warm until doubled in size (approx 1 hour)

Preheat the oven to 170ºC

On a medium heat, heat a non stick frying pan and add a little oil.

Taking 4 x 8cm metal rings and also lightly grease with oil and place on the pan.

Spoon the crumpet batter into each ring and fill to the half way mark.

Gently cook the crumpets until they are completely set on top, remove the rings and flip the crumpets over and cook on the other side for a further minute.

Remove from the pan and place on a baking tray and cook in the pre heated oven for a further 10 minutes.

Remove and serve immediately or allow to cool and they can be sliced and toasted when needed.

Coole Swan Spiced Butter

For the spiced butter, place the butter and spices in a mixing bowl and mix until smooth and pale in colour.

Using a spatula scrape down the bowl and add the Coole Swan and mix until completely combined.

Finally, add the raisins and gently incorporate.

This mix can be put in a container and chilled until needed but if you want to have a more sophisticated finish you can spoon the mix into a piping bag fitted with a star shaped piping nozzle and pipe rosettes onto parchment paper and chill.