Description
Makes approx. 32
Ingredients
Scale
- 200g butter (about 7 oz or 1 shallow cup)
- 200g sugar (about 1 cup)
- Zest of 1 mandarin orange (or tangerine, satsuma or clementine)
- Pinch of cinnamon
- 3 Tbsp brandy
- 1/2 tsp vanilla extract
Instructions
- Cream butter and sugar until just mixed.
- Add zest and cinnamon and mix through.
- Slowly add the brandy and vanilla (be careful, as it might curdle if you add the liquid all at once).
- Spoon mixture into moulds (if using) and freeze until needed.
- When ready to serve, run lukewarm water over the underside of the mould and then gently press the shapes out. Try not to handle them too much, as the heat from your hands will melt them before their time.