shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

I’ve been a little absent from these parts and my beloved Drizzle and Dip because life and work swept me away for a while. Over the last year I have been working on a huge project and I can finally say that I have just finished writing and producing my second cookbook. I handed it over to my publisher last week and I’m so ridiculously excited. I can’t say too much about the theme of the book other than it will be very different to my first and is aligned very closely with my biggest foodie passions.

It’s been on the cards for a while and was originally going to be published by Penguin, but then it got caught up with the merger with Random House. So now I’m being published by Penguin Random House South Africa, and as South Africa’s biggest publisher of cookbooks, I’m very happy about this. I’ve got a long time to wait before its published but already I cannot wait.

shortbread with whisky marmalade

So my life is slowly starting to come back to normal again and I loved working on this post. I’ve used my homemade whisky marmalade – which is a new recipe from my book (sorry I wont be sharing that here) – but you can easily add a splash of whisky to your favourite marmalade. I added an extra 2 teaspoons to mine too, and used Johnnie Walker Black Label. I was recently put through their whisky flavour profiling and this is the whisky I turned out to be. Its got lovely citrus peel flavour notes and a smooth smokiness so works perfectly with orange marmalade. My orange tree is filled with big ripe oranges so it just felt like the right thing to make.

shortbread with whisky marmalade

The recipe for the shortbread is slightly adapted from ‘The Great British Bakeoff Everyday‘ – an absolutely stunning book based on the TV series, which I was given when I went to the BBC Entertainment Upfront event recently. I added orange zest to the mix and then finished it off with my whisky marmalade and a crumble topping. It worked out perfectly.

These bars are less sweet than their jammy siblings, but I quite like the slight bitter note. Use the very best marmalade you can find.

shortbread bars with whisky marmalade

Yield: 20 squares


  • 220g butter
  • 30g icing sugar
  • 80g caster sugar
  • zest of an orange
  • 30g cornflour
  • 300g flour
  • 1 cup marmalade
  • 2 – 3t whisky
  • icing sugar to dust


  1. Pre heat the oven to 160C / 325 F and line a 20cm x 25cm tin, or as I did a 26cm x 16cm tin with baking paper.
  2. Using an electric mixer beat the butter and icing sugar together, then add the caster sugar and zest and beat well.
  3. Sift the corn flour and flour together and add this to the mixer. Mix briefly on low until there is a coarse crumb texture.
  4. Tip ¾ of the dough mixture into the tin and very gently spread it around the base. Don’t press down to hard but try and ensure the surface is evenly covered. Prick the surface area of the dough with a fork (multiple times).
  5. Mix the marmalade and whisky together and spread this out over the shortbread dough.
  6. Crumble the remaining 1/3 of the dough over the top and bake for 45 – 50 minutes until a light golden brown.
  7. Cut the biscuits / bars into squares while still warn and then allow to fully cool. Dust with icing sugar to serve (optional)

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

shortbread bars with whisky marmalade

 I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page or Google+ to get updates of all my posts or subscribe up in the top right.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

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24 Responses to shortbread bars with whisky marmalade

  1. Euodia July 8, 2014 at 1:23 pm #

    I can’t wait to see your new cookbook. Let me guess.. does it have a lot of ice cream recipes? don’t answer that 🙂

  2. Sam July 8, 2014 at 1:47 pm #

    Thanks Euodia. it may or may not 😉

  3. Sune Moolman July 8, 2014 at 2:05 pm #

    My mom used to make these with apricot jam. I loved it!
    These look amazing though, I would love to try me some whisky with marmalade. 😀

  4. thelittleloaf July 8, 2014 at 2:23 pm #

    How exciting to have finally finished your second book! I’m just in the first round of edits of mine and although I’m loving every second, I can’t wait for the feeling when it’s finished, too.

  5. Yvonne Mabbett July 8, 2014 at 2:49 pm #

    Love your recipes – Drizzle and Dip my favourite recipe book – but my enthusiasm floats out of the window when it comes to 50 g of icing sugar, 30 g castpr sugar, etc ( in the marmalade shortbread). Could teasps, Tablesps, half cup etc not be added in brackets for those who do not have a scale? Thankyou Sam

  6. Meghan @ Cake 'n' Knife July 8, 2014 at 3:57 pm #

    I can’t wait to read your cookbook! I am such a huge fan, congratulations! Oh and I am so in love with shortbread lately – YUM.

  7. Sam July 8, 2014 at 5:35 pm #

    Hi Yvonne – I very often do use these, Im a big fan of cup measurements. If you are a keen baker – it really is a good investment to get a scale though. Its imperative actually for accuracy. Its widely accepted, especially in baking to write recipes in weights.

  8. Sam July 8, 2014 at 5:37 pm #

    Congrats Kate that is so exciting. Yes, the volume of work is quite extraordinary. A lovely feeling to get it done.x

  9. Sam July 8, 2014 at 5:38 pm #

    Thanks Meghan 🙂 (I cant get enough of shortbread either)

  10. Alanna July 8, 2014 at 8:10 pm #

    Mmmm! These look like the most perfect bars; I can imagine how nice the bitter citrus and tart whiskey are with the buttery crust. Thank you for sharing! So excited for your second book – congratulations!!

  11. Cristina July 8, 2014 at 8:37 pm #

    Congratulations on your second cookbook! These shortbread bars look absolutely delicious and stunning. Can taste it through the screen. 🙂

  12. Pang July 8, 2014 at 8:58 pm #

    I am looking forward to your new cookbook and your homemade whisky marmalade recipe. So excited for you and congratulations 🙂

  13. Kiran @ July 9, 2014 at 4:24 am #

    So happy for you next cookbook!! Can’t wait for the release. In the meantime, I’d happily enjoy these delicious bars. With whisky of course 😉

  14. Laura (Tutti Dolci) July 9, 2014 at 4:28 am #

    Gorgeous bars and congratulations on your second book, what an incredible feat! 🙂

  15. Sam July 9, 2014 at 9:07 am #

    Thanks Laura xx

  16. Sam July 9, 2014 at 9:08 am #

    Thanks for the kind words Kiran xx

  17. Sam July 9, 2014 at 9:08 am #

    Thanks Pang. I think Ive done soemthing quite revolutionary with the marmalade and cant wait for it to be revealed. Sam

  18. Sam July 9, 2014 at 9:09 am #

    Thanks Cristina 🙂

  19. Sam July 9, 2014 at 9:10 am #

    Thanks Alanna 🙂 – yes there is a definite bitter tinge and they are less sweet than their jam counterpart.

  20. Thalia @ butter and brioche July 9, 2014 at 10:24 am #

    awesome recipe again sam. love it! definitely will be making this in the future, love the idea of a whisky marmalade… thanks for sharing.

  21. Gaby July 9, 2014 at 6:54 pm #

    Looks great!! Perfect for a little snack 🙂

  22. dina July 12, 2014 at 4:56 am #

    i never thought of putting whiskey in bars, but it looks good!

  23. Brandon @ Kitchen Konfidence July 15, 2014 at 11:21 pm #

    Eeeee, congratulations on the book!! And these bars look SO good. I want one right now 😉

  24. Sam July 16, 2014 at 4:09 pm #

    Thanks Brandon 🙂

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