St Clements squares recipe | delicious. magazine
Make your mum these lemony, flower-topped St Clement's shortbreads to serve as afternoon tea on Mother's Day or as an Easter bake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- For the shortbread base
- 225g unsalted butter, chilled and cut into cubes
- 2 fresh thyme sprigs, leaves picked
- 100g caster sugar
- 325g plain flour
- Icing sugar to dust
- Edible flowers to serve (optional; see tip)
- For the topping
- 215g caster sugar
- 40g plain flour
- Juice 2 lemons, plus finely grated zest ½
- Juice 1 orange, plus finely grated zest ½
- 4 medium free-range eggs
- You’ll also need…
- 20cm x 30cm cake tin, greased and lined with non-stick baking paper
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