Cornish Clotted Cream Shortbread
User Reviews
4.1
Cornish Clotted Cream Shortbread
Description
The Cornish Clotted Cream Shortbread uses a blend of all-purpose and oat flours with cornstarch to create a crumbly yet soft base. The addition of clotted cream and melted butter enriches the dough, resulting in a shortbread that is softer and more delicate than traditional recipes. Once the dough is combined to coarse crumbs, it’s pressed firmly into a pan and pricked with a fork to allow steam to escape during baking, helping the shortbread maintain a flat, even surface.
After baking at 350°F for about 22 minutes, the shortbread should be pale with lightly golden edges, delivering a soft texture rather than a crisp crunch. Cutting the warm shortbread into squares ensures the portions hold their shape and presents a neat appearance. A topping of granulated sugar adds just a bit of subtle sweetness and slight texture on top.
This shortbread pairs well with tea or coffee and serves well as a comforting treat. The recipe's texture and richness come mainly from the clotted cream, which distinguishes it from standard shortbread and offers a tender, indulgent bite.
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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 32mg | 1% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 175IU | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
