Syrupy Satsuma Shortbread Slices


Preparation time: 15 minutes

Cooking time: 25 minutes

Use satsumas, tangerines or ‘easy peelers’ to create this gorgeous fruity treat.

Made in the Glass Fibre Silicone Rectangular Pan


For the shortbread base

  • 150g butter, at room temperature
  • 75g caster sugar
  • 1 tsp finely grated lemon zest
  • 225g plain flour
  • Pinch of salt

For the topping

  • 20g butter
  • 20g caster sugar
  • 2 tbsp golden syrup
  • 4-5 satsumas, tangerines or ‘easy peelers’, peeled and sliced


  1. Preheat the oven to 180°C/Gas 4. Put the glass fibre pan onto a baking sheet.
  2. Cream the butter and sugar together until combined (there’s no need for it to be light and fluffy). Add the lemon zest, then work in the flour and salt with a wooden spoon. Knead for a few seconds until smooth. Press over the base of the tray in an even layer, using the back of a spoon. Bake for 20 minutes.
  3. While the shortbread is baking, put the butter, sugar and golden syrup into a frying pan and heat gently until melted. Add the slices of satsuma, tangerines or ‘easy peelers’ and bubble gently for 4-5 minutes, until syrupy and just beginning to caramelise.
  4. Remove the shortbread base from the oven and arrange the fruit over the surface of the shortbread, spooning any syrup over the top. Return to the oven to bake for 5 more minutes. Cool, then cut into 12 slices.

Tip: If you like, add a few pecan halves to the syrupy citrus fruit.