© David Loftus
St Clement’s shortbread
This recipe will make that delicious, crumbly shortbread that we all love, but with an extra hit of citrus to freshen them right up.
Preheat the oven to 180C/gas 4 and grease a baking tray with the extra butter. Beat the butter and sugar until light and creamy then add the citrus zest. Stir in both flours and the baking powder and bring together into a dough.
Place on the prepared baking tray then roll into a large round. Score the shortbread in fans, like a clock, and crimp the edges. Prick with a fork and chill in the fridge for 10 minutes.
Place the tray in the oven and bake the shortbread for 20–25 minutes until golden brown. Remove and leave to cool on the tray. While still warm, sprinkle over a little extra caster sugar and gently press in to the shortbread. Cut the shortbread along the scored lines and leave to cool completely.
Recipe © Georgie Socratous. From Jamie Magazine, issue 24, 2011.
• 200g butter, room temperature, plus extra for greasing
• 100g caster sugar, plus a little extra for sprinkling
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 300g gluten-free flour
• 50g rice flour
• 1 tsp baking powder