Riverford Wicked Leeks
Shortbread with roasted plums recipe image

Print 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.


  • 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 & juice of 1 orange
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • Crème fraîche, to serve


  1. Preheat oven to 150°C/Gas 2.
  2. To make the shortbread: Beat the butter and sugar until creamy. Add the flours and salt and bring together with your fingertips.
  3. 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.
  4. 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.
  5. Increase oven temperature to 180˚C/Gas 4.
  6. Make the plums: Halve the plums and remove the stones. Place cut side up in a baking dish.
  7. Mix the orange juice and honey and pour over the plums. Sprinkle with cinnamon and orange zest.
  8. Bake for about 20-30 minutes. Serve with the shortbread and crème fraîche.
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