Orange Cinnamon Butter
A Taste of Ireland: Ballyknocken Cookery School
Servings: 40 Servings
Author: Chef Catherine Fulvio
- 2 ¼ sticks of butter
- ½ cup powdered sugar
- 2 oranges, zest only
- 1 tsp cinnamon
- A generous handful of edible flowers like rose petals, pinks, calendulas, violas
- Place the butter, sugar and orange zest into a mixer and blender until smooth (this can also be achieved manually using a bowl and wooden spoon).
- Place a piece of parchment paper on a surface and sprinkle over half of the edible flowers, then spoon the butter on top, sprinkle over the other half of the flowers, roll up tightly in the parchment and place in the fridge so you can cut off slices when required.