Tangerine butter

• By Frances Bissell

You will need:

250g of butter (preferably unsalted), 175g of icing sugar (sifted), a pinch of ground mace, the finely grated zest of one tangerine (use a Malta-grown one, as the peel of imported varieties is usually waxed), one tablespoonful of juice from the same fruit, four tablespoonfuls of Mandarine Napoleon liqueur or another orange liqueur, two tablespoonfuls of cognac.

Mix the ingredients together and serve.