2 oranges
4 sugar lumps
2/3 cup (150 g) 5 oz butter, softened
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 tbsp (15 ml) orange juice, strained
20 ml (4 tsp) Cointreau
4 sugar lumps
2/3 cup (150 g) 5 oz butter, softened
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 tbsp (15 ml) orange juice, strained
20 ml (4 tsp) Cointreau
method
1. Pare the rind of the oranges and grind or grate it with the sugar lumps.
2. Put in a bowl, and work in the butter and caster sugar until well blended.
3. Stir in the juice and liqueur gradually, until fully absorbed.
4. Use at once, or pot and chill
2. Put in a bowl, and work in the butter and caster sugar until well blended.
3. Stir in the juice and liqueur gradually, until fully absorbed.
4. Use at once, or pot and chill
serving amount
makes about 175 g (6 oz)
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