Yield: 20 squares
30g icing sugar
80g caster sugar
zest of an orange
1 cup marmalade
2 – 3 tsp whisky
icing sugar to dust
Pre heat the oven to 160C / 325 F and line a 20cm x 25cm tin, or as I did a 26cm x 16cm tin with baking paper.
Using an electric mixer beat the butter and icing sugar together, then add the caster sugar and zest and beat well.
Sift the corn flour and flour together and add this to the mixer. Mix briefly on low until there is a coarse crumb texture.
Tip ¾ of the dough mixture into the tin and very gently spread it around the base. Don’t press down to hard but try and ensure the surface is evenly covered. Prick the surface area of the dough with a fork (multiple times).
Mix the marmalade and whisky together and spread this out over the shortbread dough.
Crumble the remaining 1/3 of the dough over the top and bake for 45 – 50 minutes until a light golden brown.
Cut the bars into squares while still warm and then allow to fully cool. Dust with icing sugar to serve (optional)
Michael’s wine recommendation – click here
Sam Linsell is one of favourite foodbloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful foodblogger, writer, food consultant, foodstylist, teacher and all round lovely woman, she very generously allows me to use her recipes to match the wines about which I write. Do visit her website and subscribe to her feeds, you will be as enthralled as I am to get her lovely recipes and photos.