Maggie Beer

Seville Marmalade & Ginger Shortbreads

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 180°C.

Step 2: Line 2 baking trays with grease proof baking paper.

Step 3: Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the marmalade and egg yolk and beat until combined.

Step 4: Stir in the flour, ginger, mixed spice and bicarbonate of soda.

Step 5: Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 6: Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Cut into stars, round biscuits / or shapes you prefer, place on trays about 3cm apart. Repeat with any excess dough. Place onto a lined baking tray and place in oven for 10 minutes.

Step 7: Remove from oven. Transfer to a rack to cool. Then sift icing sugar over to serve.

Seville Marmalade & Ginger Shortbreads appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox