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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
STEP 1
Preheat the oven to 180°C/350°F/gas 4, and grease a baking tray with the extra butter.,
STEP 2
Finely grate the orange and lemon zest. Beat the butter and sugar until light and creamy, then add the citrus zest.,
STEP 3
Stir in both flours and the baking powder and bring together into a dough.,
STEP 4
Place on the prepared baking tray, then roll into a large round. Score the shortbread in fans, like a clock, and crimp the edges.,
STEP 5
Prick with a fork and chill in the fridge for 10 minutes.,
STEP 6
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.,
STEP 7
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.
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