Add a few pecan halves to these syrupy satsuma shortbread slices for an added crunch.
For the shortbread base
75 g caster sugar
150 g butter, at room temperature
1 tsp finely grated lemon zest
225 g plain flour
pinch of salt
For the topping
20 g butter
20 g caster sugar
2 tbsp golden syrup
4-5 satsumas, tangerines or 'easy peelers', peeled and sliced
Preheat the oven to 180°C/Gas Mark 4. Put a Lakeland glass fibre silicone rectangular pan onto a baking sheet.
Cream the butter and sugar together until combined (there’s no need for it to be light and fluffy). Add the lemon zest, then work in the flour and salt with a wooden spoon. Knead for a few seconds until smooth. Press over the base of the tray in an even layer, using the back of a spoon. Bake for 20 minutes.
While the shortbread is baking, put the butter, sugar and golden syrup into a frying pan and heat gently until melted. Add the fruit slices and bubble gently for 4-5 minutes, until syrupy and just beginning to caramelise.
Remove the shortbread base from the oven. Arrange the fruit over the surface, spooning any syrup over the top. Bake in the oven for 5 more minutes. Cool, then cut into 12 slices.