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.

shortbread bars with whisky marmalade

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.

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 (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.

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 slightly bitter note. Use the very best marmalade you can find.

The recipe for my easy whisky marmalade can be found here


Shortbread bars with whisky marmalade

A buttery shortbread topped with whisky spiked marmalade make these delicious bars recipe

  • Author: Sam Linsell
  • Yield: 20 squares


  • 220g butter
  • 30g icing sugar
  • 80g caster sugar
  • zest of an orange
  • 30g cornflour
  • 300g flour
  • 1 cup marmalade
  • 23t 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)

Keywords: shortbread, bar, marmalade

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.

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  1. 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

    Thanks Euodia. it may or may not 😉

  3. 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. 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

    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 (e.g.as 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. Sam

    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.

  7. Sam

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

  8. Sam

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

  9. 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!!

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

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

  12. 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 😉

  13. Sam

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

  14. Sam

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

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