Jamie drizzling honey on top of a fig tart

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St Clement’s shortbread

St Clement’s shortbread

St Clement’s shortbread

45 mins plus chilling

Not Too Tricky

makes 16 pieces

nutrition per serving

202

Calories


10.7g

Fat


6.7g

Saturates


6.3g

Sugars


1.3g

Protein


23.7g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

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

Method

  1. Preheat the oven to 180°C/350°F/gas 4, and grease a baking tray with the extra butter.
  2. Finely grate the orange and lemon zest. 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.
  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. Prick with a fork and chill in the fridge for 10 minutes.
  4. 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.
  5. 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.

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