How To – Lemon Lime Marmalade Shortbread
I recently developed a recipe for a Lemon Lime Clementine Marmalade Cake using Pickles Eh! Lemon Lime Marmalade. As a result, I tasted a lot of Pickles Eh! Lemon Lime Marmalade. Every time I put the spoon in my mouth I couldn’t help but think how awesome it would be with shortbread. When I made the shortbread and put the two together, they didn’t disappoint. Paul Hollywood’s recipe for shortbread is amazing, so rather than reinvent the wheel, here is his recipe with the modifications I made to add the marmalade.
Ingredients
- 1 jar Pickles Eh! Lemon Lime Marmalade
- 225g (8oz) salted butter
- 110g (4oz) sugar
- 225g (8oz) all purpose flour
- 110g (4oz) cornstarch
- Pinch of salt
Servings: (depending on the size of your cutter)
Instructions
- Line 2 trays with parchment paper
- Cream together the butter and sugar in an electric mixer, with hand held electric beaters, or with a wooden spoon, until light and fluffy. Sift the flour and cornstarch into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough. Roll out the dough between 2 pieces of parchment paper to a thickness of ¼ inch. Prick the dough all over with a fork and cut into triangles or whatever shapes you like using a knife or biscuit cutter. *for this recipe I cut the dough into circles using a biscuit cutter. Then I cut a smaller circle out of the centre of half of the circles. Use what is on hand to make the cut. I used a cherry pitter. I also could have used an apple corer. Don’t throw away the centre cut-outs as you will use those as “hats” on top of the marmalade (see picture above)
- Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy).
- Place the doughnut shaped shortbreads on top of the full circles. Keep the “hats” together on a tray as you may need to pull them out before the rest of the shortbread are baked.
- Put the shortbreads on the prepared trays and chill for at least 30 min. Preheat oven to 375 °
- Bake the shortbreads for about 15-20 min, until just turning golden brown at the edges. You may need to remove the “hats” before the rest of the shortbreads. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack to cool.
- Once cool, spoon Pickles Eh! Lemon Lime Marmalade into the centre of each shortbread and place a “hat” on top.
Share this Recipe
Powered byWP Ultimate Recipe
