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 from 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 seeing it in the flesh but already I cannot wait.
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 (recipe here). I added an extra 2 teaspoons to mine too and used Johnnie Walker Black Label. 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 navel oranges so it just felt like the right thing to make.
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.
The recipe for my easy whisky marmalade can be found here
- 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
- 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.
- Using an electric mixer beat the butter and icing sugar together, then add the caster sugar and zest and beat well.
- Sift the corn flour and flour together and add this to the mixer. Mix briefly on low until there is a coarse crumb texture.
- 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).
- Mix the marmalade and whisky together and spread this out over the shortbread dough.
- Crumble the remaining 1/3 of the dough over the top and bake for 45 – 50 minutes until a light golden brown.
- Cut the biscuits / bars into squares while still warn and then allow to fully cool. Dust with icing sugar to serve (optional)
I look forward to connecting with you again in the future.