St Clement’s shortbread
Ingredients
200g
unsalted butter (at room temperature), plus extra for greasing
1
orange
1
lemon
100g
caster sugar, plus extra for sprinkling
300g
gluten-free flour
50g
rice flour
1 teaspoon
baking powder
Instructions
1
Finely grate the orange and lemon zest. Beat the butter and sugar until light and creamy, then add the citrus zest.
2
Stir in both flours and the baking powder and bring together into a dough.
3
Place on the prepared baking tray, then roll into a large round. Score the shortbread in fans, like a clock, and crimp the edges.
4
Prick with a fork and chill in the fridge for 10 minutes.
5
Place the tray in the oven and bake the shortbread for 20 to 25 minutes, or until golden brown. Remove and leave to cool on the tray.
6
While still warm, sprinkle over a little extra caster sugar and gently press into the shortbread. Cut the shortbread along the scored lines and leave to cool completely.
Notes
Nutrition Facts
(per serving)
Calories:
1004 calories
Servings:
10 servings
Carbohydrates:
119 g
Fat:
64 g
Fiber:
2 g
Protein:
8 g
Sugar:
36 g
Meal Effort
Preparation:
33 minutes
Cook:
28 minutes
Total:
1 hrs 1 mins