Makes: 10-12 bars

Preparation time: 15 minutes

Cooking time: 45-50 minutes + chilling time

You will need:

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

What to do:

1. Preheat the oven to 180 º C and line a square baking tin with parchment paper.
2. First, make the shortbread base:
3. 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 overwork it.
4. 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.
5. Prepare the filling:
6. In a large mixing bowl, stir together the cream cheese and caster sugar until smooth.
7. Mix in the flour, juice, and zest of 2 oranges, the eggs, and vanilla extract until completely incorporated.
8. Pour the filling mixture over the shortbread base and place back in the oven for 40-45 minutes until set.
9. Leave to cool for 15 minutes and then place in the fridge to cool for 3-4 hours.
10. Remove from the tin, slice into bars and sprinkle with icing sugar.