Clotted Cream Shortbread
A wonderful classic
This simple clotted cream shortbread biscuit is a firm favourite to bake! Why not add chocolate chips or dried fruit?
5 ingredients
Prep
Cooking 25 minutes
Serves 10 people
13 comments
Ingredients
- 100g butter, softened
- 100g Rodda’s Cornish clotted cream
- 100g caster sugar, plus a little for dusting
- 300g plain flour
- icing sugar for dusting
Method
- Pre-heat the oven to 160°C.
- In a large bowl, beat together the butter, clotted cream and sugar with a hand mixer until smooth and pale. Then add the flour and continue to mix until it has the appearance of crumble.
- Next, using your hands, form the mixture into a dough. Then flour a clean surface and rolling pin, and roll the dough out to a thickness of a one pound coin.
- Using a 7cm cutter, cut out the shortbread biscuits and place on a baking tray lined with baking paper. If you have any leftover, you can reform the dough and roll out again.
- Bake the shortbread in the oven for around 25 minutes until they are set and lightly coloured.
- Once they are cooked, remove the biscuits from the oven and transfer them to a cooling rack. Finally, dust with a little icing sugar to serve.
Comments (13)
I had a glut of clotted cream to be used up! Yes I know!! Anyway I made a batch of these and froze them unbaked! Works perfectly. I freeze 20g balls in a zip bag. When you need a treat defrost a few, flatten to the size you want then bake. I tried it in the airfryer this time. 150°c for 20 mins on bake. Also this time I put in some vanilla extract paste. They smell and taste delicious!
Made the exact recipe but doubled the ingredients and added a bag of milk choc chips a bag of dark chop chips and a bag of fudge peices...omg they were chocolatey and chewy from the fudge absolutely delicious you must try these xxx
Used this recipe for a millionaires shortbread adapted time as was slightly thicker shortbread and used a fan oven at 140...found that it still cooked out of oven so was lovely and short when finished...rolled out to about 1 and half pound coins and cooked for 10mins longer in a shallow baking tin about 20cm by 30cm on greaseproof paper....then melted the chocolate in a pan put in the same sized tray cooled and placed the cool chocolate over some shortbread spread with layer of salted caramel
Made these with a little twist. As well as the original ingredients I added 1/8 teaspoon salt, 1 teaspoon vanilla paste/vanilla extract and 209g chocolate chips. Took them into work and in less than 24 hours they are all gone and work are already asking me to make more.
Excellent flavour and texture. I used 200g plain flour and 100g cornflour sieved together at least twice and whizzed up the butter, cream and sugar in a stand mixer for 10 mins.Superb
Baking is my dream.
I have made these many times and this time with white chocolate and crushed macadamia nuts. A-Maz-Ing. Only need to cook for 15 mins at 160. Any longer and they would be burnt
In an airtight container for up to 3 days. If they last that long!
Hi ,how would you store the shortbread please?
Made this today - absolutely delicious! Total hit in our house.
Made double the recipe, sprinkled lemon and raspberry sugar on top. Caster sugar whizzed up with lemon zest and freeze dried raspberries. Lovely shortbread, easy to make.
Thank You, because i have had the idea to put orange zest in this recipe and clearly it should be a winner. Chocolate flavouring should go well too.
Update to my previous comment I've made this shortbread now a few times with orange zest, it makes it taste even more fabulous. I use the zest from a couple of oranges. Today's experimental baking will see the finished orange shortbread being decorated with some melted chocolate orange. Should make lovely Christmas gifts for my neighbours. The shortbread keeps really well in an airtight container for at least 2 weeks.
Over the years I have tried many shortbread recipes. This one though is the best one I've ever used. Tastes delicious and so easy to make. Next time I might add some orange zest. Thanks Roddas. This one is a keeper...