Orange Marmalade Shortbread Bars
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
Shortbread base:
- 155g/5.5ozs. butter
- 2/3 cup plain flour
- 1/3 cup rice flour
- 1/3 cup icing sugar, sifted plus 2 tablespoons extra to serve
- 1 teaspoon vanilla
Topping
- 1 cup caster or superfine sugar
- 1 cup Seville orange juice (if you can't get sevilles, mix half lemon half orange juice)
- Zest from 1 Seville orange
- 4 eggs
- 1/3 cup plain flour
Step 1 - Preheat oven to 180C/350F and line the base and sides of a 20x20/8x8inch tin. Blitz the butter, two flours, icing sugar and vanilla in a food processor (if you hate sifting as I do, blitz the icing sugar first to get rid of any lumps). Press into the lined tin and bake for 12-15 minutes until lightly golden.
Step 2 - While it is baking, whisk the sugar, juice, zest, eggs together with the flour until smooth and lump free. Pour over the cooked base and cook at 150C/300F for 25 minutes or until set. Sprinkle with extra icing sugar before serving.