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St Clement's shortbread
Ingredients
125g/4oz unsalted butter, softened
50g/2oz caster sugar, plus extra for sprinkling
grated zest 1 lemon
grated zest 1 orange
150g/5oz plain flour
25g/1oz ground rice
Biscuits with a buttery citrus zing
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Method
In a bowl, beat together butter, sugar and zests till creamy, then mix in flour and ground rice to make a paste.
Roll out mix to 1cm-thick 45cm x 5cm rectangle and cut into fingers, pressing a few holes in tops with a skewer. Place on baking sheet in fridge, and chill for 2 hrs, or till firm.
Preheat oven to gas mark 3/170°C (160°C in a fan oven). Remove shortbread mix from fridge and sprinkle with extra sugar. Bake for 15 mins, till a very pale gold colour. Release from baking sheet with a palette knife while still hot and cool for 5 mins, then transfer to rack to cool completely.
Comments
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