Name: St. Clement’s Shortbread
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 50 g butter, softened; Grated zest of 1 clementine; 1 clementine; 1 egg yolk; 75 g plain flour; 50 g ground almonds; 2 tablespoons lemon curd; 6 g SPLENDA® Granulated

St. Clement’s Shortbread

St. Clement's Shortbread

Makes8-10 servings
Prep Time30 min
Cook Time12 min
Total Time42 min
Calories147
Made withSplenda Granulated Sweetener

Ingredients

50 g butter, softened
Grated zest of 1 clementine
1 clementine
1 egg yolk
75 g plain flour
50 g ground almonds
2 tablespoons lemon curd
6 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy147 kcal188.46%
Total Fat9.70 g12.44%
of which saturates3.80 g1.38%
Total Carbohydrate12.9 g4.69%
of which sugars3.50 g1.27%

Instructions

1

Mix the butter, clementine zest and the Splenda Granulated 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 x 50 mm (2 inch) 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 (2 inch) rounds.

6

Using a 30 mm (1¼ inch) 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 180°C 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.

Made with