Shortbread bars with whisky marmalade

Name: Shortbread bars with whisky marmalade
Yield: 20 squares
Ingredients: 220 g butter; 30 g icing sugar; 80 g caster sugar; Zest of an orange; 30 g cornflour; 300 g flour; 1 cup marmalade; 2 – 3t whisky; icing sugar to dust

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Servings
20 squares

Shortbread bars with whisky marmalade

Quade Mayo

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A buttery shortbread topped with whisky spiked marmalade make these delicious bars recipe

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Ingredients

Servings

220 g butter
30 g icing sugar
80 g caster sugar
Zest of an orange
30 g cornflour
300 g flour
1 cup marmalade
2 – 3t whisky
icing sugar to dust

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Instructions

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 biscuits / bars into squares while still warn and then allow to fully cool. Dust with icing sugar to serve (optional)