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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
speech bubble 10 comments


  • 100g butter, softened
  • 100g Rodda’s Cornish clotted cream
  • 100g caster sugar, plus a little for dusting
  • 300g plain flour
  • icing sugar for dusting


  1. Pre-heat the oven to 160°C.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the shortbread in the oven for around 25 minutes until they are set and lightly coloured.
  6. 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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Comments (10)

Lou Lou says: 23 May 2024 at 10:41 am

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.

Bruce says: 10 May 2024 at 11:05 am

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

Ramu Sanneh says: 07 Apr 2024 at 2:27 pm

Baking is my dream.

Richard Drew says: 18 Feb 2024 at 6:04 pm

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

Claire Hambly says: 01 Mar 2023 at 4:09 pm

In an airtight container for up to 3 days. If they last that long!

Belinda says: 28 Feb 2023 at 2:55 pm

Hi ,how would you store the shortbread please?

Lesley-Anne says: 31 Jan 2022 at 11:06 pm

Made this today - absolutely delicious! Total hit in our house.

Hannah says: 17 Mar 2021 at 11:07 am

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.

Pranav says: 03 Jan 2021 at 11:59 am

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.

Morag J says: 20 Dec 2020 at 10:24 am

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.

Morag J says: 29 Oct 2020 at 6:58 pm

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...

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