Clotted Cream Shortbread
Clotted cream is something I dreamt of for long, all thanks to Enid Blyton! And it was everything I dreamt of when I had it for the first time, in the John Madejski garden at the V&A Museum. The grainy texture and the nutty flavour of the clotted cream is what makes it so delicious and irresistible. Clotted cream is synonymous with scones, but it can be used in many other dishes too. Like these amazing shortbread for instance.
I’m yet to come across a person who doesn’t like shortbreads! What if I tell you adding clotted cream to the usual shortbread makes it taste much much better! This recipe is a keeper as its easy and incredibly amazing! I adapted it from The View From Great Island.
Clotted Cream Shortbread
What's not to like about a Shortbread? But a Clotted Cream Shortbread tastes much much better than a Shortbread. Now what's your excuse to not make one?
Equipment
- 8 inch baking pan
Ingredients
- 2 cups All-purpose flour
- ½ cup Oat flour
- 5 tbsp Corn flour
- ¾ cup Caster sugar
- 170 gms Clotted cream
- 57 gms Butter
- 3 tbsp Caster sugar for sprinkling
Instructions
- Pre-heat the oven to 180°C.
- If you are using oats instead of oats flour then grind well in a food processor bowl. In the same bowl add all-purpose flour, corn flour and ¾ cup sugar and pulse well.
- Add the clotted cream and butter to the bowl and pulse until well combined.
- Line the baking tray with parchment paper.
- Turn the pulsed mixture into the baking pan and press it down gently and smoothen the surface with a spoon.
- Prick the surface with a fork and generously sprinkle the top with the 3 tablespoon of sugar.
- Bake for 22 minutes if you want the soft melt in the mouth texture or for 30 minutes if you wish for a crispy shortbread.
- Slice the shortbread into desired sizes after 5 minutes of cooling.
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