clotted cream shortbread

clotted cream shortbread

Rich and buttery, this truly Cornish shortbread is the perfect pairing for a nice cup of tea…


100g Rodda’s 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.


Tip: For a festive twist, add 1 tsp cinnamon and the zest of 2 clementines. Perfect for entertaining over the Christmas holidays!


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  1. Sheila Lampkin says:


  2. Cornish Pasty says:

    Absolutely amazing and perfect for using up leftover clotted cream……….should you have any!!!

    1. Kirsty says:

      What is leftover clotted cream? Perhaps from the same mythical realm as leftover wine?

  3. Eileen Blacklock says:

    Having found some cream in the fridge which will shortly be out of date I came across this recipe and decided I will try it.

    I was amused at the method where it said I have to mix in the flour until it looked like rubble.

    I think I will I will try and get it to look like crumble and assume this is what you meant!

    1. Havana Brown says:

      Rubble makes larger clumps than crumble. I think anyway.

  4. Diane croft says:

    The cream is delicious with all kinds of sweets and puddings are so lovely.

  5. Beverley Richardson says:

    Tried this recipe tonight and was so impressed. The whole family loved them. Brilliant recipe.

  6. Paul says:

    I made this and added a packet of chocolate chips for good measure

  7. Reba Khatun says:

    How do you store these?

    1. J says:

      You don’t, Just eat them!

  8. Vanessa Goodman says:

    Made these to take to work on my birthday. Topped them with fresh strawberries and cream. Everyone loved them

  9. Anette says:

    Do you dust the biscuits with caster sugar before baking and icing sugar after?

  10. Lindsey says:

    Just followed the recipe as it is. Lovely fresh shortbread. Made for work but it never made it past the front door

  11. Kate says:

    I’m from the US. My husband and I recently vacationed in Cornwall and had clotted cream shortbread for the first time. I made this recipe with clotted cream I made in the crockpot and they were so good, I made another batch the next day.

Time: preparation: 15 minutes | cooking: 25-30 minutes
Makes: 12-14

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