Nowadays most cooks seem to use icing sugar for their brandy butter, but I like the slightly gritty feel of caster sugar. I usually work on 225g unsalted butter to 125g icing sugar, the zest of an ...

Rub in the butter with your fingertips until it resembles the texture of breadcrumbs. Add 75g caster sugar, make a well in the centre and mix to a soft dough with the beaten egg and enough milk to ...