Cornish Clotted Cream Shortbread
Cornish Clotted Cream Shortbread is an authentic Scottish shortbread recipe that uses clotted cream in addition to butter to make the most luxurious breakfast or tea time treat ever.
Servings: 12 servings
Equipment
- 8 inch square baking pan
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup oat flour
- 5 Tbsp cornstarch
- 1/2 cup granulated sugar
- 6 ounces clotted cream
- 2 ounces butter, that's 4 Tbsp melted
topping
- 1 Tbsp granulated sugar
Instructions
- Preheat oven to 350F Line an 8x8 square baking pan with parchment paper so you can lift the shortbread out for cutting. (The parchment is optional.)
- Put the flours, sugar, and cornstarch in the bowl of a food processor and pulse to combine well.
- Add the clotted cream and the butter to the bowl and pulse/process to combine into coarse crumbs with no dry flour remaining.
- Turn the crumbly mixture out into your pan and press down evenly with your hands, smoothing out the shortbread as best you can. Prick all over with the tines of a fork. Sprinkle with granulated sugar.
- Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges. It will still be quite pale overall. If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.
- Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares. Cutting the shortbread while still warm makes a cleaner cut.
- Add a bit more sugar to the top, if you like.
Nutrition
Calories: 281 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 33 mg · Sodium: 32 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 175 IU · Calcium: 16 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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