Saturday, 20 April 2019
Easter Shortbread Squares
This time I was aiming to get the flavours of the traditional Simnel cake (marzipan, dried fruit, spices) into the little shortbread squares. As I was using some mincemeat left over from Christmas to get the fruit and spice into the filling I added the tang of citrus flavours (in the form of marmalade) to brighten the flavour and make it feel fresher and more Spring-like. For the final step, I grated marzipan into the topping.
170g SR flour
85g caster sugar
100g marmalade (I used three-fruit marmalade for a sharper flavour)
100g white marzipan
Preheat the oven to 190C/170C fan. Line a 20cm (8") square tin with parchment.
Weigh the flour and semolina into a large bowl. Mix the mincemeat and marmalade in a small bowl.
Put the butter and sugar in a small saucepan and heat gently until the butter has melted and the sugar dissolved.
Pour this mixture onto the flour mixture and mix well to combine.
Put 2/3 of the dough into the prepared baking tin and spread evenly. Press down firmly as you level the mixture and smooth the surface.
Spread the mincemeat mixture over the dough, leaving a small margin around the edges.
Break up the remaining portion of dough into crumbs, still in the bowl, and coarsely grate the marzipan into the bowl. Gently mix the marzipan and dough crumbs together, then sprinkle them evenly over the filling. Press the topping down very lightly.
Bake for 25 minutes until golden brown. Rest for 5 minutes, then cut into 16 squares while still hot. Cool completely in the tin - they will fall apart if you try to move them while still hot.
Mixing marmalade and mincemeat for the filling worked really well. The marmalade added the fresh zing that I wanted and also muted the level of the spicing in the mincemeat, so that it didn't taste as if I was eating a Christmas mince pie. The marzipan flavour in the topping didn't come through as strongly as I had hoped for, but I'm not sure how I could remedy that. Introducing almond extract would be difficult in this particular recipe, without flavouring all of the shortbread dough. Altogether it was an harmonious blend of flavours and textures.