Clotted cream shortbread is a delicacy that I always buy myself when in Cornwall and I thought I'd give it a go at home, since we will not be going to Cornwall until next year. I couldn't find a recipe anywhere, but using the proportions of butter/clotted cream specified on the outside of the last packet that I ate, I managed to adapt my own shortbread recipe. The clotted cream flavour was quite subtle, even when I remade it with a greater quantity of clotted cream, but the biscuits themselves were much lighter than usual.
Recipe:
2oz butter (softened)
2oz clotted cream
2 oz caster sugar
6oz plain flour
Preheat oven to 180C. Mix together butter and clotted cream and mix in the sugar. Then rub in the flour and bring it together to form a dough. It's up to you what you do at this stage - you could press it into a tin or make shapes as I did. If making shapes, it's best to chill them in the fridge for 30 minutes before baking otherwise they tend to overswell. Bake for 20 minutes or so until starting to turn golden.
They look like they would melt in your mouth and the heart-shape...adorable!
ReplyDeleteGreat shortbreads! They look delicious :)
ReplyDeleteThey have disappeared pretty quickly!
ReplyDeleteOk they just sound too wonderful, I am going to have to now aren't I!?
ReplyDeleteWould love to see you join in with some baking
ReplyDeleteSomehow it doesn't seem appropriate to leave this comment on your Remembrance Day post. So I am writing here how much I like your new look and love the text colors you chose...it is like an homage to the original format.
ReplyDeleteThank you Book Psmith - I was feeling that the old version was a bit too pink and although pink is very cardigangirlverity it was not so tasteful. I tried to get a funky background to go down the sides like Paperback Reader and Book Snob have but the code wouldn't work. Nonetheless, I do like this.
ReplyDeleteTried and Tested! They were great! Very easy and tasted lovely. Thanks
ReplyDeleteThey were amazing, and my daughters loved the!! xx
ReplyDelete