Home
Food
Chic dinner party menu and timeplan

Make a fun Valentine cake pop

Wines that won't let you down on Feb 14!
Diet & wellbeing
Food to get you in the mood

Health issues for him: top 10

The smartest snacks to keep at work
Fashion & beauty
Indulge: pampering home beauty treats

Find a fragrance to suit your mood - take our quiz

6 great problem-solving beauty buys
Homes
Rustic retro finds

Strong bathroom colours

Classic kitchen colours

Seaside bolthole: the cottage

Living room colour schemes
Craft
To make with love: easy Valentine cards

Cosy up with a cushion, or on a beanbag: free patterns

Celebrate the first flowers of spring
Country & travel
The UK's most romantic places

Find a family-friendly spa

Snowdrop walks from the National Trust
Community
Show us what you've made - in your forum

Photos of your pets
Shop
Directory
Audio and Visual

Health and Beauty

St Clement's shortbread

Biscuits with a buttery citrus zing

Be the first to rate this recipe

Recipe

Photos

Comments

Save this recipe

Add to a Collection

New Collection

Add ingredients to my shopping list

Add to a Shopping List

New Shopping List

Submit your version

Cancel

You must be logged in to use this feature.

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Calories	110
Total Fat	6g
Saturated Fat	4g
Total Carbohydrate	12g
Sugars	--

Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book

PRINT

Search Again

Serves: 20

Edit

Total Time: 35

Prep Time: 20

Cook Time: 15

Ingredients

U.S.

U.K.

Conversion chart

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

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.