Citrus & Spice Shortbread

Cooking time
Serves8-12 people

This zesty, spicy twist on the old classic is still the perfect accompaniment to a cup of tea (and great for a homemade Christmas present too).

17 ratings


  • 150g unsalted butter, cut into small pieces, softened
  • 75g caster sugar
  • 150g plain flour
  • 75g cornflour
  • zest 1 orange or Clementine
  • ½ tsp ground cinnamon
  • A pinch of ground cloves
  • A pinch of ground or fresh ginger
  • Extra sugar and spices for dusting – about 2 tbsp sugar to ½ tsp spice

* If you prefer, roll the dough 1-2cm thick and use cookie cutters to shape the dough instead of forming it into a traditional round.

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1. Preheat the oven to 170C/Gas 3.
2. Beat the butter till softened. Add the clementine zest, spice and sugar. Work in till well mixed.
3. Add a pinch of salt. Sift in the flour and cornflour. Mix till smooth. Keep going, it will all come together although it doesn't feel like it will. You can use your hands to gently bring the dough together - try and knead it as lightly and as little as possible.
4. Lightly flour the surface and turn out the dough. Pat into a large flattened round. Pop the dough into a round cake tin lined with parchment paper.* Gently work it to the edges. A good way to smooth it out is to put another layer of parchment paper on top. Carefully pull of the top layer.
5. Cut the dough into eight wedges. Time for a bit of decoration. Crimp the edge with a fork. Prick the centre with the prongs of eth fork to make a pretty pattern.
6. Bake in the heated oven for 20 mins – keep an eye on it, you only want it very lightly coloured.
7. While it’s still hot, sprinkle with spiced sugar. Finish off with a bit of zest. Let it cook while you pop the kettle on.
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