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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?

ingredients 5 ingredients
Prep Cooking 25 minutes
user icon Serves 10 people
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  • 100g butter, softened
  • 100g Rodda’s Cornish clotted cream
  • 100g caster sugar, plus a little for dusting
  • 300g plain flour
  • icing sugar for dusting


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.

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