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Clotted Cream Shortbread Biscuits
Clotted Cream Shortbread Biscuits is a traditional English recipe (from Cornwall) for a classic shortbread biscuit made with clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Clotted Cream Shortbread Biscuits.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Makes:
14–6
Rating: 
Tags : Baking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic Cornish variant on the traditional shortbread biscuit, where clotted cream is incorporated into the dough.
Ingredients:
100g butter, softened
100g Cornish clotted cream
100g caster sugar, plus a little for dusting
300g plain flour
icing sugar, for dusting
Method:
Pre-heat your oven to 180°C (160°C fan/355F).
In a large bowl, cream together the butter, clotted cream and sugar with a hand mixer until smooth and pale. Sift over the flour and continue to mix until it takes on the appearance of crumble.
Now, using your hands, form the mixture into a dough. Flour a clean work surface and your rolling pin, then roll the dough out to a thickness of a one pound coin.
Using a 7cm cutter, cut out the shortbread biscuits and transfer to a baking tray lined with baking paper. If you have any leftover, you can re-roll the dough and roll out again.
Transfer to your pre-heated oven and bake the shortbread for around 25 minutes until they are set and lightly golden.
Once they are cooked, remove the biscuits from the oven and transfer to a cooling rack. Finally, dust with a little icing sugar then serve.
