White chocolate & clotted cream shortbread
extra delicious
This simple clotted cream shortbread biscuit is a firm favourite to bake, Chef Lewis Brown has developed the recipe by adding white chocolate to the mix – making it extra delicious.
Why not try caramelising the white chocolate before adding to the mix? Here’s a quick how-to – https://www.greatbritishchefs.com/how-to-cook/how-to-caramelise-white-chocolate
5 ingredients
Prep 15 mins rest 1 hour
Cooking 8-10 mins
Serves people
1 comments
Ingredients
- 12oz plain flour
- 4oz Clotted cream
- 4oz softened butter
- 4oz sugar
- 3oz white chocolate drops
Method
- Mix the flour and sugar together in a large bowl and then rub in the butter and Clotted cream until it has the appearance of crumble.
- Chop the chocolate until fine and mix in.
- Bring together to form a ball of dough using your hands.
- Wrap the dough in clingfilm and rest in the fridge for 30 mins.
- Roll out dough on floured surface to about 0.5cm thick.
- Use cutters of choice 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.
- Put into the fridge again for 30 mins (this helps them keep their shape)
- Bake for 8 – 10 mins at 160°c until light brown on the bottom, remove from the oven and leave to cool on the tray.
- Melt more white chocolate and put into a piping bag.
- Cut a small hole and drizzle over the biscuits.
Comments (1)
Where has the original recipe gone?