200g of softened butter, 200g of sugar, 300g of flour, the peel of a Maltese tangerine, half a teaspoonful of ground cinnamon.
Using a food processor, beat all the ingredients together until smooth. Break off walnut-sized pieces and roll them between your hands to form a long shape, then twist these into circles and press the ends together. Arrange them on a well-greased baking-tray, leaving space between each one as they swell when cooking. Preheat the oven to gas mark 5/190C and bake them for about 20 minutes or until they are golden. Serve them threaded onto cinnamon sticks. These biscuits keep well for up to three days in an airtight tin.