St Clements shortbread biscuits from River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rhubarb mousse; Apple snow

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on November 10, 2014

    Absolutely lovely! I made the lavender and lemon version and they didn't last long at all. Would recommend to double the quantities. Also agree with previous review about not needing the additional lemon juice to bring the dough together. Apart from that, favourite shortbread recipe so far.

  • sharifah on March 06, 2014

    I made these biscuits to pair with the Apple Snow dessert, and it goes very well with it. It was a difficult dough to work with as it was quite soft and wet. I'm not sure why HFW said to add a squeeze of lemon juice once the dough has come together, as it was a soft and wet dough already, prior to adding the lemon juice. But I did as he said! Also took longer to cook than he said. My biscuits took half an hour, and I did lower the temp by 20C for my fan oven. I'd make this again but I'd ignore the addition of lemon juice.

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