Blood Orange Bars

This classic tea-time treat is super easy and only uses 5 ingredients. It’s usually made with lemons, but here it’s made with seasonal tangy blood oranges. You can of course use normal oranges if you like.

ingredients

makes 16

• 175g plain flour

• 60g caster sugar

• ½ tsp salt

• 120g cold unsalted butter, cubed

• Zest of 2 oranges

  Blood Orange Filling

• 325g caster sugar

• 50g plain flour

• 6 eggs

• 250ml blood orange juice (about 4 large oranges)

• 50ml lemon juice (about 1 lemon)

• Icing, sugar, to dust
  

instructions

Preheat the oven to 160C/140C fan/gas 3. Line the bottom and sides of an approx 20cm x 20cm  baking dish or tin with greaseproof paper, leaving a little overhang on the sides (to lift the finished bars out).

 Mix the flour, sugar and salt together in a bowl. Zest over two oranges and stir to combine. Add the cold butter and use your fingers to crumble into breadcrumbs, then press firmly into the prepared dish, making sure it’s even. Place in the oven for 20-25 minutes or until the edges are lightly golden. Remove from the oven and while still warm, use a fork to poke holes all over the top (not all the way through). Put to one side.

Sift the flour over the sugar in a large bowl. Beat the eggs, then whisk in the juices. Pour through a sieve into the flour and sugar, mix well, and pour over the warm shortbread.

 Place in the middle of the oven for 20-25 minutes or until the centre is set and no longer jiggles. Leave to cool completely, then place in the fridge for 2-4 hours until chilled as this makes it easier to slice.

 Once cool, lift the paper out the dish. Dust with icing sugar and cut into 16 squares (cleaning the knife between each slice helps for neatness).