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1. Put 125g softened butter in a bowl and beat with a wooden spoon until almost smooth. Add ¼ cup orange marmalade and 1 Tbsp chopped glacé ginger and beat until well combined.
2. Spoon mixture along 1 long end of a 25cm-piece of baking paper to make a 15cm-long log shape. Roll up tightly and twist paper at each end in opposite directions.
3. Refrigerate for at least 30 minutes or until firm, then cut into rounds.