• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lucy Loves

A charming food blog with recipes and other ramblings which may or may not be of interest to you

  • Home
  • Blog
  • About Lucy
  • Recipes
    • Recipe A-Z
  • Contact Lucy Loves
  • Lucy Loves Press Page
  • My Privacy and Cookies Policy
    • Cookie Policy
  • Reviews and That

18 September 2019

Clotted Cream Shortbread

Clotted Cream Shortbread recipe from Lucy Loves Food Blog

Clotted Cream Shortbread Recipe

This Clotted Cream Shortbread could be my new favourite baked item. Because a) it’s shortbread which I love love love and b) it’s one third rich, indulgent clotted cream. Nothing about this recipe was ever going to be horrid. When it comes to simple treats, shortbread is the absolute Daddy of recipes. It’s quick, has a scant 5 ingredients and tastes bloody lovely. Serve it with a cup of tea, serve with ice cream or fruit, just make sure you serve it.

This recipe caught my eye on the Rodda’s website, and let’s face it, they know a thing or two about clotted cream. I know leftover clotted cream isn’t really a thing, but I had a extravagantly large tub and couldn’t justify eating it neat with a spoon. So Clotted Cream Shortbread and I became best friends. Make this in a stand mixer if you like, for speed, or this is just as easy by hand with a wooden spoon and a bit of muscle. I chose to cook my shortbread pressed into a rectangular tin as I love it in chunky fingers; but you could just as easily roll the dough out and use a cutter to make elegant biscuits. Either way the end result is rich, buttery, sweet and soft.

I have yet to get the ultimate seal of approval on this Clotted Cream Shortbread from my Mother, the unofficial Queen of Shortbread. However, I have eaten bloody loads of this and am delighted to confirm we will be spending a long and happy life together.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog

The temptation to just stick a spoon into this bowl and eat the clotted cream was super strong, but, for your sake and for the Gods of recipe sharing, I decided to show some restraint.

Because I could, I used my stand mixer for my Clotted Cream Shortbread, but do go ahead and use an old school bowl and spoon. Either way, make a start on this by pre heating your oven to 150 degrees fan assisted and buttering or lining your chosen tin. I made a recipe and a half so used a larger rectangular tin, but a 9 inch square or round one would work for the standard recipe below.

Start by beating the softened butter, clotted cream star of the show and the caster sugar until lighter in colour and texture.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog

Next add the 4th of the 5 ingredients, the vanilla extract, and give it another mix. Then add the flour. You may want to add it in batches so you don’t coat your whole kitchen in a layer of flour.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog

Once you have a soft dough, you have two choices. Either press into your tin, like I did, or roll out to the thickness of a pound coin and use a 7-8cm cutter to make shortbread biscuits.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog

If you are using a tin to cook your shortbread in a slab, then give the dough a good all over prick with a fork, you won’t need to do this if you are cooking it biscuit stylie.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog

Bake for 25 to 30 minutes for a slab, or 15 to 20 minute for biscuits. The cooked Clotted Cream Shortbread with be just golden and firm, erring on the undercooked rather than over.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog

Sprinkle with some caster sugar, and once cooled slightly, cut your slab of shortbread into generous fingers.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog

This is at it’s best still slightly warm with anything from a cup of tea to a bowl of strawberries. With extra clotted cream being a must.

Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog
Clotted Cream Shortbread recipe from Lucy Loves Food Blog

It’s been a busy week so far. I feel I could sit down with a cup of tea and a piece of this shortbread and never get up. There are worse things you could be doing, to be fair.

Lucy x

Clotted Cream Shortbread Recipe

Makes a good 10 to 12 slabs or more if you’re rolling out into biscuits

You can use a stand mixer or use a bowl and a wooden spoon and a lined 9 inch square or round tin or lined baking sheets

100g butter, softened

100g clotted cream

100g caster sugar, plus a little for sprinkling

1 teaspoon vanilla paste or extract

300g plain flour

Pre heat your oven to 150 degrees fan assisted and butter or line your chosen tin.

In a large bowl with a wooden spoon or in your stand mixer with a paddle attachment beat the butter, clotted cream and caster sugar until much lighter and smooth. Beat in the vanilla.

Mix in the flour, gently, until you have a soft dough. Now you have two choices. Either press your dough into a buttered 9 inch round or square cake tin until you have an even layer. Prick all over with a fork then place into the pre heated oven for around 25 to 30 minutes or until just golden and set.

Or you can roll the shortbread dough out to the thickness of a pound coin and cut into 7cm or 8cm circles. Re-roll any scraps until you have used all the dough. Place the biscuits onto lined baking sheets and bake for 15 to 20 minutes or until golden.

Once the shortbread is cooked, sprinkle with extra caster sugar. Cut the shortbread into slabs if you cooked it in a tray and store these or the biscuits in an airtight tin for up to 4 to 5 days. The uncooked dough can also be wrapped in clingfilm and frozen for up to a month.

print

Filed Under: Baking, Biscuits/cookies, Edible gifts, Leftovers, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

Have a little look at these

P.S. I Love You Cocktail from Lucy Loves Food Blog

P.S. I Love You Cocktail

Tiny Crab Cakes recipe from Lucy Loves Food Blog

Tiny Crab Cakes

Prawn Burger with Cabbage Slaw recipe from Lucy Loves Food Blog

Prawn Burgers with Cabbage Slaw

Sesame-crackers-lucyloves-foodblog

Crackers to Dip or Not

Footer

ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

stay connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Sign up here for the Lucy Loves monthly newsletter



Copyright © 2025 · Brunch Pro Theme On Genesis Framework · WordPress · Log in

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Cookies Reject Cookies Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT