Citrus and Spice Shortbread

12 Jan

I’m a big lover of Abel & Cole for my organic fruit and veg (and lots more!) I get really excited when my box arrives on a Wednesday morning, I know it probably sounds daft getting excited over fruit and veg but I just can’t help myself. Not only that, but just before Christmas the year before last when all my food deliveries were being cancelled because of the snow, the Abel & Cole driver was the only one to make it through.


This Christmas they gifted me a lovely calendar for my wall filled with delicious recipes. For January it is Citrus and spice Shortbread and when my eldest son saw it he demanded I make it. I’ve never made shortbread before, honestly, so I decided to give it a go. ohhh this is so much more yummy than any shop bought shortbread I’ve bought. I think I still need practice in getting the shape and cooking times just right, but it didn’t effect the taste.

Here is the recipe from Abel & Cole



Prep: 15 mins

Bake: 20 mins

Serves: 8


  • 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.


My finished Citrus and Spice Shortbread

My finished Citrus and Spice Shortbread

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Posted by on January 12, 2013 in other food


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