Cornish Clotted Cream Shortbread


A rich and indulgent shortbread recipe using Cornish clotted cream. The clotted cream shortbread biscuits are perfect for an afternoon snack with a cup of tea.

A stack of clotted cream shortbread biscuits

Shortbread biscuits are such a simple but indulgent treat. They are also extremely easy to make too, needing only 5 ingredients, all of which you probably already have in your kitchen.

Why you should try it?


✔️ It's easy to make
✔️ Great for a mid afternoon snack
✔️ Only 5 ingredients

Ingredients


The star of the show in these indulgent shortbread biscuits is 80g of rich and creamy Cornish clotted cream.

You will also need;
  • 125g Salted Butter
  • 100g Caster Sugar
  • 1 tsp Vanilla Extract
  • 300g Plain White Flour

a spoon of clotted cream


Instructions


  1. Pre-heat the oven to 160° (140°fan) and line 2 baking sheets with baking paper.
  2. Cream the butter, clotted cream and caster sugar together until light and fluffy. You can use a stand mixer for this if you prefer, but a bowl and wooden spoon is what I usually use.
  3. Mix through the vanilla extract and flour until you get a soft dough form.
  4. Bring the dough together into a smooth ball and wrap in clingfilm. Flatten down with your hand and place in the fridge for 30 minutes to chill.
  5. Take the shortbread dough out of the fridge and on a floured surface roll to a thickness of 2 £1 coins stacked on top of each other. Cut out rounds (about 8cm diameter) or any shape of your choice.
  6. Place the biscuits onto the baking sheets and bake in the oven for 10-12 minutes, until golden.
  7. Allow to cool a little before removing to a wire rack.

Top Tips


The secret to perfect shortbread is to chill the dough for 30 minutes before rolling out and cutting into rounds.

Chilling the dough relaxes the gluten strands in the flour and makes rolling it out a lot easier. It will also stop the dough from shrinking during baking.


Serving Suggestions


The shortbread biscuits are perfect with a cup of tea or coffee. You could also serve them with ice cream and fresh fruit for a quick and easy dessert.

Variations


Up the fibre content of the shortbread by using half wholemeal plain flour and half white plain flour.

Make chocolate chip shortbread by adding 100g of white or milk chocolate chips to the dough.

Instead of rolling out the dough and cutting out rounds, you could press the dough into a 20cm square cake tin and bake whole. Cut into fingers once out of the oven.


A stack of clotted cream shortbread biscuits



Storage


The clotted cream shortbread will keep in an airtight container for up to 3 days. To prevent them losing their crispness you need to keep them in a sealed tin or container.


Suitable for freezing?


Yes the shortbread biscuits can be frozen. Place the cooled biscuits into a freezer safe container, with each layer separated with a piece baking paper to prevent them from sticking together.


Related Recipes


More baked treats you might like:



Clotted Cream Shortbread


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Recipe



clotted cream shortbread
Biscuits
Cornish
Yield: 20
Author: Beth Sachs
Print
Clotted Cream Shortbread

Clotted Cream Shortbread

Prep time: 10 MCook time: 10 MTotal time: 20 M
A rich and creamy shortbread biscuit recipe using clotted cream.

Ingredients:

  • 125g Salted Butter
  • 80g Clotted Cream
  • 100g Caster Sugar
  • 1 TSP Vanilla Extract
  • 300g Plain Flour

Instructions:

  1. Pre-heat the oven to 160° (140°fan) and line 2 baking sheets with baking paper.
  2. Cream the butter, clotted cream and caster sugar together until light and fluffy. You can use a stand mixer for this if you prefer.
  3. Mix through the vanilla extract and flour until you get a soft dough form.
  4. Bring the dough together into a smooth ball and wrap in clingfilm. Flatten down with your hand and place in the fridge for 30 minutes to chill.
  5. Take the shortbread dough out of the fridge and on a floured surface roll to a thickness of 2 £1 coins stacked on top of each other. Cut out rounds (about 8cm diameter) or any shape of your choice.
  6. Place the biscuits onto the baking sheets and bake in the oven for 10-12 minutes, until golden.
  7. Allow to cool a little before removing to a wire rack. Sprinkle with more caster sugar if you like.

Notes:

A chilling time of 30 minutes is required.

Flavour the dough with chocolate chips - 100g would be about right.
Calories
132.97
Fat (grams)
6.66
Sat. Fat (grams)
4.16
Carbs (grams)
16.59
Fiber (grams)
0.40
Net carbs
16.18
Sugar (grams)
5.18
Protein (grams)
1.72
Sodium (milligrams)
41.64
Cholesterol (grams)
17.96
Calories and nutrition for 1 serving
@beth_jamandcreamblog #jamandcreamrecipes
Created using The Recipes Generator


9 comments

  1. My husband absolutely loves shortbread, and I love that your recipe specifies exact measurements by weight, since that is always the best way to guarantee results. :) Can't wait to try!

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  2. These are a perfect treat for my mid-afternoon coffee break.

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  3. These are so easy to make! I already had all the ingredients in my kitchen

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  4. I can't wait to make a cup of tea and sit down with a couple of these delicious looking biscuits!

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  5. Oh, I have never heard about clotted cream, and thanks to your recipe I learned what it is. I love shortbread, but this is a new shortbread version to give it a try. Sounds amazing!

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  6. They look gorgeous, I can just imagine them melting in the mouth

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  7. I love home-made shortbread but have never tried using clotted cream. These look absolutely delicious!

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  8. YUM!!! Shortbread & Clotted cream are two of our favourite things! What a combination! Thanks for sharing with #CookBlogShare :)

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  9. These were so easy to make and turned out perfect! Will definitely make again!

    ReplyDelete