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


    • 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%



    Mix the butter, clementine zest and the Splenda Granulated together until creamy, then beat in the egg yolk.


    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.


    Peel the clementine, divide into segments and place a segment in the centre of each of the biscuits.

    Made with

    Splenda Granulated Sweetener

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