Citrus bars
Crisp shortbread biscuit base with a creamy citrus curd baked onto the top
Ginger fairings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 100g butterdiced, plus extra for the baking sheet
- 225g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 100g caster sugar
- 4 tbsp golden syrup
Nutrition: per biscuit
- kcal136
- fat5g
- saturates3g
- carbs21g
- sugars10g
- fibre1g
- protein2g
- salt0.6glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Lightly butter 2 large baking sheets. Put the flour, ¼ tsp salt, baking powder, bicarb and spices in a food processor. Add the diced butter and whizz until the mixture resembles breadcrumbs. Tip into a bowl and stir in the sugar.
step 2
Gently warm the golden syrup in a pan, add to the mixture and stir to form a dough. Roll the dough into 16 walnut-sized balls, then arrange, at least 2cm apart, on the baking sheets. Bake for 8-10 mins until golden. Cool on the trays before transferring to a wire rack.
