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Date and Walnut Shortcakes

Ingredients

  • 1 350g pack Sainsbury’s Shortbread block (manufactured by BakeAway)
  • 50g Sainsbury’s chopped dried dates
  • 50g Sainsbury’s walnut pieces
  • 3 tbsp Sainsbury’s apricot jam
  • 2 tsp lemon juice
  • ½ orange –zest only
  • 2 egg whites
  • 1 tbsp caster sugar

Method

  • Remove shortbread block from the fridge 1 hour before required.
  • Pre heat the oven to 180C / Fan 160C / Gas Mark 4
  • Grease a shallow 20cm square baking tin.
  • Press the shortbread into the base of the tin and smooth the top.
  • Prick all over with a fork.
  • Bake in the oven for 10 minutes until edges are just golden.
  • Mix the jam with lemon juice and spread evenly over the hot base.
  • Beat the egg white until soft peaks then add the sugar and continue to beat until stiff. Fold in the dates, walnuts and orange zest.
  • Spoon over the biscuit and jam base and return to the oven for 15 minutes until the meringue is just firm and golden.
  • Cool in the tin for 20 minutes before cutting into 16 squares.

Date and Walnut Shortcakes