Shortbread with roasted plums
An easy-to-make and delectable combination of plums roasted with honey, cinnamon and orange and crisp, buttery traditional shortbread. Add a dollop of crème fraîche if you like when serving. Any shortbread not eaten will keep well for a week in an airtight container for a teatime treat.
Ingredients
for the shortbread
- 225g unsalted butter
- 100g golden caster sugar, plus extra for sprinkling
- 225g plain flour
- 100g cornflour
- 1 tsp fine sea salt
for the plums
- 8 large plums (plus a few more if small)
- finely grated zest and juice of 1 orange
- 2 tbsp honey
- 1 tsp ground cinnamon
- crème fraîche, to serve
Method
main
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Step 1
Preheat oven to 150°C/Gas 2.
To make the shortbread
-
Step 1
Beat the butter and sugar until creamy. Add the flours and salt and bring together with your fingertips.
-
Step 2
Tip into a 23cm flan or Swiss roll tin and press into the sides. Prick all over with a fork. Bake for 45-50 minutes until pale golden.
-
Step 3
Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (Swiss roll tin). Leave for 10 minutes, then transfer to a wire rack to cool.
-
Step 4
Increase oven temperature to 180°C/Gas 4.
Make the plums
-
Step 1
Halve the plums and remove the stones. Place cut side up in a baking dish.
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Step 2
Mix the orange juice and honey and pour over the plums. Sprinkle with cinnamon and orange zest.
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Step 3
Bake for about 20-30 minutes. Serve with the shortbread and crème fraîche.