St. Clements shortbread

Serves 8-10

Preparation Time:

Cooking Time:

A humble, crumbly classic with a hint of citrus.


  • 50g/2oz butter, softened
  • grated zest of 1 clementine
  • 1 clementine
  • 6g SPLENDA® Granulated
  • 1 egg yolk
  • 75g/3oz plain flour
  • 50g/2oz ground almonds
  • 2tbsp lemon curd


  1. Mix the butter, clementine zest and SPLENDA® together until creamy, then beat in the egg yolk.
  2. Add the flour and ground almonds and stir until the mixture begins to bind together, then knead lightly until it binds completely.
  3. Turn onto a lightly floured board and knead until smooth.
  4. Roll out thinly and cut into 10 50mm/2in rounds. Prick all over with a fork and place on a baking sheet.
  5. Gather up the trimmings, knead lightly together, roll out as before and cut more 50mm/2in rounds.
  6. Using a 30mm/1¼in cutter, remove the centre from each round. Lay the rings on a baking sheet. Repeat until you have a matching number of rounds and rings - approx 8 -10.
  7. Bake in a pre-heated moderate oven at 180C/350F for 12 minutes then remove from the oven and allow to cool on the baking sheets.
  8. When cool spread a little lemon curd on each disc and gently press a ring on top of each.
  9. Peel the clementine, divide into segments and place a segment in the centre of each of the biscuits.
Nutritional information

Nutrition Information
(typical values)

Per serving

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