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St Clements Shortbread Biscuits

l love shortbread and I have been wanting to make a St Clements version for a while and I had to use up some oranges I had so I decided now was the time.


I have lots of different shortbread recipes on my blog from Chocolate Chip to Pink Peppercorn and lots of other flavours.


The shortbread features sweet orange and bitter lemon which work really well together in this recipe and the combination makes a delicious shortbread biscuit.



I think shortbread is a perfect bake all year round and with a cuppa or as an addition to afternoon tea.



Start by lining two baking trays with baking parchment.



In a stand mixer cream the butter and sugar until light and fluffy.



Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.



Add the lemon and orange zest then mix again until fully incorporated.



On a floured surface roll the dough out to 1/2 cm thickness and cut out approx 18 biscuits with a 5cm fluted square cutter.




Place the biscuits onto the prepared trays and chill in the fridge for at least 30 minutes.




Preheat oven to 180°C (160°C fan), then bake for 15-20 minutes. Remove from oven and sprinkle with some extra caster sugar.


Leave to cool slightly on the trays then transfer to a wire cooling rack.




St Clements Shortbread Biscuits


Sarah's servings: 18

Sarah's skill: Easy

Baking time: 15-20 minutes


INGREDIENTS

200g unsalted butter, softened

100g caster sugar

200g plain flour

85g cornflour

1 lemon, zested

1 orange, zested

Extra Caster Sugar for decoration.


METHOD

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour and cornflour gradually to the butter mixture until it comes together as a soft dough.

  4. Add the lemon and orange zest then mix again until fully incorporated.

  5. On a floured surface roll the dough out to ½cm thickness and cut out approximately 18 biscuits with a 5cm fluted square cutter.

  6. Place the biscuits onto the prepared trays and chill in the fridge for at least 30 minutes.

  7. Preheat oven to 180°C (160°C fan). Bake for 15-20 minutes.

  8. Remove from oven and sprinkle with some extra caster sugar.

  9. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack to cool completely.



EQUIPMENT USED







SARAH’S EXTRA SLICE


You can use any shaped cutter but I used a 5cm square cutter.


Always use a good quality butter when making shortbread it really makes a difference to the taste!

You could use the juice from the lemon or orange to make some icing for the biscuits.

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