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!