January’s Baking Recipe Photo Competition: Citrus & Spice Shortbread
Do you love baking? Are you a little snap happy? Well my dear, your time has come.
Enter our January recipe competition to win lots of lovely organic food in time for February’s recipe. See January’s recipe and how to enter, below.
Prep: 15 mins
Bake: 20 mins
- 150g unsalted butter, cubed and softened
- 75g caster sugar
- 1 orange or clementine, zest only*
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- A pinch of ground or fresh ginger
- A pinch of salt
- 150g plain white flour
- 75g cornflour
- Extra sugar and spices for dusting – about 2 tbsp sugar to 1/2 tsp spice
*Avoid pesticide residues and other nasties by always buying organic citrus when a recipe calls for zest.
Preheat your oven to 170C/Gas 3.
Beat the butter till it’s soft. Mix in the sugar, zest and spice.
Add the salt and sift in the flours. Stir till it combines. Use your hands to gently bring the dough together – knead it as lightly and as little as possible.
Lightly flour a surface and roll out the dough. Cut out biscuits or make a traditional cake by flattening it into a circle that will fit a circular baking tray. Line with parchment paper if the tin doesn’t have a removeable base. Create wedges – make a good indentation so you can cut it properly once cooked.
Use a fork to evenly prick a pattern into the dough.
Bake for about 20 mins till it’s very lightly coloured. Dust with spiced sugar while still warm. Allow to cool on a wire rack.
We’re looking forward to seeing your zesty shortbread creations!