Add a few pecan halves to these syrupy satsuma shortbread slices for an added crunch.
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Satsuma shortbread slices
Satsuma shortbread slices recipe from Lakeland.
Brought to you by Lakeland
Ingredients
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
Instructions
1
Preheat the oven to 180°C/Gas Mark 4. Put a Lakeland glass fibre silicone rectangular pan onto a baking sheet.
2
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.
3
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.
4
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.
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