Mix the butter, clementine zest and the Splenda Granulated together until creamy, then beat in the egg yolk.
St. Clement’s Shortbread
St. Clement's Shortbread
- Makes8-10 servings
- Prep Time30 min
- Cook Time12 min
- Total Time42 min
- Made withSplenda Granulated Sweetener
- 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%
Add the flour and ground almonds and stir until the mixture begins to bind together, then knead lightly until it binds completely.
Turn onto a lightly floured board and knead until smooth.
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.
Gather up the trimmings, knead lightly together, roll out as before and cut more 50mm (2 inch) rounds.
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.
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.
When cool, spread a little lemon curd on each disc and gently press a ring on top of each.