adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

St Clement’s shortbread
0 Likes
Total Time:
45 minutes
Ingredients:
  • 50 g rice flour
  • 1 teaspoon baking powder
  • 200 g unsalted butter (at room temperature) plus extra for greasing
  • 1 orange
  • 1 lemon
  • 100 g caster sugar plus extra for sprinkling
  • 300 g gluten-free flour
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4 and grease a baking tray with extra butter. - Finely grate the orange and lemon zest. - Beat the butter and sugar until light and creamy, then mix in the citrus zest. - Stir in both flours and baking powder to form a dough. - Place the dough on the prepared baking tray and roll into a large round shape. - Score the shortbread in fan shapes like a clock and crimp the edges. - Prick the shortbread with a fork and chill in the fridge for 10 minutes. - Bake in the preheated oven for 20 to 25 minutes until golden brown. - Sprinkle with a little extra caster sugar while warm and press gently into the shortbread. - Cut the shortbread along the scored lines and allow to cool completely.

Similar Recipes