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St Clement’s shortbread
© Maja Smend

st clement’s shortbread

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method


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.

ingredients


• 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

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tried this recipe or a similar one? share your tips...
1. by fred on Mon 19 Mar 2012 @ 11:00

gluten intolerance symptoms http://www.aboutgrain.com

2. by kirsty on Fri 23 Dec 2011 @ 11:00

finding it hard to get the gluten free flour, is it ok to use just normal plain flour with the same measurements??

3. by Tereza on Fri 23 Dec 2011 @ 10:45

Dear Jamie, I am from Czech, and I have gluten-free diet, so thank you very much for this recipe, I will try it on our Christmas eve. Thank you ! Can I have one ask? What is caster sugar? In czech, we have only three types of sugar - powder sugar, medium powder - realy small balls of sugar, and crystal sugar - small crystals of sugar. Which of types is the best one of this?

4. by Sean on Fri 23 Dec 2011 @ 00:53

I'm British but live in the USA, and Jamie says castor because UK granulated sugar<br /> is very coarse. American granulated is finer and works great as it is.<br />

5. by Jenny on Thu 22 Dec 2011 @ 15:11

In the UK we use caster for a lot of baking. Here in New York I put regular granulated sugar in the food processor for a couple of whizzes, and hey presto finer sugar which is exactly what caster sugar is! Try it - no need to search around for gourmet sugar.

6. by vicki on Wed 21 Dec 2011 @ 01:11

Just making the shortbread using quinoa flour, will see how it turns out

7. by Louise Visscher on Fri 16 Dec 2011 @ 17:39

I just love method of cooking and all your recipes~~ Thanks Jamie -- I'm almost 80 years old and still learning -

8. by Jay on Tue 13 Dec 2011 @ 10:28

Does anybody know how long this will keep for please and thank you? merry crimbo allx<br />

9. by Hank on Sat 10 Dec 2011 @ 13:47

Can I freeze them once cooked?

10. by Rosina on Fri 09 Dec 2011 @ 16:45

Patti K, just want to let you know that the fine powdered sugar you mean is Icing Sugar, NOT Castor sugar. You'll find it beside the Granulated everyday sugar and it says Castor Sugar on the package, usually l Kg size. Icing sugar is the one in the plastic bags. Hope this helps, hate for you to use the wrong one.

11. by Rosina Wellmann on Fri 09 Dec 2011 @ 16:39

Patti, I just read your question and have to tell you that castor sugar is not the white powdered sugar you mean. Here in Canada we have granulated sugar for normal use. Castor sugar is just a finer version of it and says Castor on the package. Easy to find, just smaller volumes, lkg pages I think. The fine white powder is Icing sugar.<br /> Not the same. Hope this helps.<br />

12. by erin lynch on Wed 07 Dec 2011 @ 15:51

@ patti k............yes caster sugar is just finely ground white sugar hun x

13. by Patti K. on Mon 05 Dec 2011 @ 13:53

Jamie...I asked my hubby what is favorite Christmas cookie was and he said shortbread!! When I saw your recipe..thot I would give it a try..however..is caster sugar like powdered white sugar we would get here in Canada?? Thanks for any imput you will have...Merry Christmas to you and your family....

14. by Frieda on Fri 02 Dec 2011 @ 21:25

I absolutely love this recipe as I have just found out I have an allergy to wheat and oats! Thank you SO much for this!<br /> Love all your shows!<br />

15. by The Clever Pup on Fri 02 Dec 2011 @ 19:00

Oranges and Lemons say the bells of St. Clements!

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