It is with a happy heart that I publish my post this week. Here in the UK and other Commonwealth countries, we are celebrating the 70 year reign of our Queen Elizabeth II this weekend. For my part, I have been inspired to give one of my favourite bakes a bit of a Platinum Jubilee twist 🙂
This bake has a great combination of flavours for the time of year: lemon, lime and juniper as well as gin and tonic water in the icing. Leave out the gin and tonic if you prefer, and replace them fresh lemon or lime juice instead. If you are Coeliac, make sure the gin you use is gluten-free.
I baked the shortbread in a tin in order to achieve a good shape, but if you don’t have the right size tin, you can simply bake the shortbread round on a baking tray as it is. If it isn’t a jubilee occasion, I would usually decorate the shortbread with a few cake sprinkles or some fresh lemon and lime rind. I have captured a few images of how I made up the Union Jack flag design in case you ever want to make your own version for another occasion.
Makes: 8 pieces
- 100g lightly salted plant (or dairy) butter, softened
- 50g caster sugar
- Pinch of salt
- 1tsp each finely grated lemon and lime rind
- 8-10 juniper berries, finely crushed
- 175g gluten-free plain flour blend
- 175g icing sugar
- 25ml gin and/or tonic water, or fresh lemon or lime juice
1. Beat the butter and sugar together until well blended and creamy. Mix in the salt, citrus rinds and juniper.
2. Add the flour and gradually work into the creamy mixture, then bring together with your hands to make a firm dough.
3. Lightly flour the work surface and knead the dough gently until smooth. Form into a thick round piece and roll into an approx. 20cm round. If you are not using a tin, roll the mixture to form a 23cm round and neaten the edges.
4. For the tin version, base line a shallow 23cm cake tin and transfer the shortbread round to the tin, then press the dough right to the edge. Prick all over with a fork and chill for 30 minutes. Without a tin, transfer the shortbread round to a baking tray, prick with a fork and chill.
5. Preheat the oven to 180°C, 160°C fan oven, gas 4. Score the top of the chilled shortbread (about 1/3 the way through the dough) into 8 equal segments and bake for about 30 minutes until lightly golden. Cool for 5 minutes then carefully cut the segments all the way through and leave to cool in the tin or on the tray. Transfer to a wire rack.
6. For the icing, sift the icing sugar into a bowl and gradually stir in sufficient gin and tonic or lemon juice to form a smooth, thick, spreading icing.
7. Carefully spread the icing all over the top of each shortbread segment to cover and place on a board. If you prefer a smoother finish, add a little more G&T or juice to the icing so that you can spoon it over and let it drip down the sides of each piece – keep the shortbread on the wire rack for best results.
8. If you are decorating with sprinkles or citrus zest, add the decoration before the icing sets. If you are using ready-to-roll icing to decorate the tops, let the icing set before decorating. Below are a few images of how I created the flag effect on top of the shortbread.
Whether you are celebrating or not this weekend, I hope you have a good time. Thanks for stopping by and I will hope to see you with my next post later on in the month.