For me the only shortbread worth buying is Walker's Scottish Shortbread. Crumbly, buttery, calorific goodness - I just wouldn't buy any other! However, when living in Jamaica, Walker's Shortbread understandably wasn't stocked in any supermarkets, and here in Miami although you can but it in Milams it is an extortionate price. Hence I have to make my own. The kids love it.
Obviously you can make this shortbread without the addition of lemons or the orange cream filling and it will still taste fantastic... but the St. Clements version is just a bit more fancy.
st. clement’s shortbread
55g Caster Sugar, plus extra for dusting
Zest of an Organic Lemon, chopped finely
180g Plain Flour
Orange Butter Cream
Half teaspoon Vanilla Essence
Zest of an Organic Orange, chopped finely
130g Icing Sugar
Granulated sugar for dusting
Make the lemon shortbread:
Preheat oven to 190C/375F.
Beat the butter, sugar andlemon zest together, in a stand alone mixer, until smooth. Slowly stir in the flour to make a smooth paste.
Turn out onto a cold work surface and gently roll out until the paste is 1cm thick. Cut into small rounds and place on a baking try. Sprinkle with sugar. Chill in the fridge for 20 minutes, then bake for 15-20 minutes, until pale golden-brown. Please on a wire rack and sprinkle with granulated sugar. Leave to cool.
Make the orange butter cream:
Beat the butter in the mixer until it becomes place and fluffy (about two minutes), then add the vanilla essence and orange zest. Mix together until well combined.
Assemble the shortbread
Spread a disc with the orange butter cream and place another disc on top. Squeeze together gently. Smooth the cream filling around middle. Repeat for all the shortbread discs.
Make 12 shortbread sandwiches.