Cornish Clotted Cream Shortbread
The View From the Great Island
Cornish Clotted Cream Shortbread, an authentic Scottish shortbread recipe that uses clotted cream to make a luxurious afternoon tea treat.
- 2½ cups all purpose flour
- ½ cup oat flour
- 5 tbsp cornstarch
- ½ cup granulated sugar
- 6 ounces clotted cream
- 2 ounces butter (that's 4 Tbsp) melted
- 1 tbsp granulated sugar
- Preheat oven to 350F
- 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.
View the recipe instructions at The View From the Great Island