Sweet, creamy, buttery and oh so easy!

Ingredients

Makes: 10-12 bars

Preparation time: 15 minutes

Cooking time: 45-50 minutes + chilling time

For the shortbread base

• 250g plain flour

• ½ tsp salt

• 70g caster sugar

• Zest of 1 large orange

• 220g butter, chilled and cubed

For the filling

• 220g Paysan Breton French Sea Salt cream cheese

• 400g caster sugar 

• 40g plain flour 

• Juice of 1 large orange

• Zest of 2 large oranges

• 6 eggs

• 1 tsp vanilla extract

• Icing sugar, for dusting

• Optional: slices of orange for decoration

Method

• Pre-heat the oven to 180 º C and line a square baking tin with parchment paper. 

• First make the shortbread base.

• In a large bowl, combine the flour, salt, caster sugar and orange zest. Add the cubed butter. Using the tips of your fingers rub the butter through the flour until you have a breadcrumb like texture. Be careful not to over work it. 

• Pour the mix into the prepared baking tin and press it down until compact. Bake in the oven for 20-25 minutes until just starting to turn golden brown. Set aside. 

• Prepare the filling:

• In a large mixing bowl, stir together the cream cheese and caster sugar until smooth. 

• Mix in the flour, juice and zest of 2 oranges, the eggs and vanilla extract until completely incorporated. 

• Pour the filling mixture over the shortbread base and place back in the oven for 40-45 minutes until set. 

• Leave to cool for 15 minutes and then place in the fridge to cool for 3-4 hours. 

• Remove from the tin, slice into bars and sprinkle with icing sugar. 

• Optional: add slices of orange for an extra zesty kick.

Credit: www.paysanbreton.co.uk