Matt Tebbutt served up delicious sweet and sour lemon shortbread bars on Saturday Kitchen.

The ingredients are: 230g unsalted butter, softened, plus extra for greasing, 170g caster sugar, semolina, 210g plain flour and 75g rice flour.

For the topping: 400g granulated sugar, 40g plain flour, 6 free-range eggs, 6 lemons, juiced, zest of 3 and icing sugar, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.