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Clotted Cream Shortbread
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
22m PT22M
Cook Time
Cook Time
32m
Ready In
Ready In
Recipe: #33599
October 24, 2019
Categories: Desserts, Cookies, Pan, No Eggs, Vegetarian, Kosher Dairy more
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Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (61.6 g)
- Calories 232.1
- Total Fat - 7.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 19.5 mg
- Sodium - 38.9 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 3.4 g
- Sugars - 12.6 g
- Protein - 4.6 g
- Calcium - 16.4 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350F
Step 2
Line an 8x8 square baking pan with parchment paper
Step 3
Combine flours, sugar, and cornstarch in the bowl of a food processor and pulse to combine well.
Step 4
Add the clotted cream and the butter to the bowl and pulse combine into coarse crumbs with no dry flour remaining.
Step 5
Turn the mixture out into your pan and press down evenly with your hands, smoothing out the shortbread as best you can.
Step 6
Use a fork to prick all over
Step 7
Sprinkle with granulated sugar.
Step 8
Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges.
Step 9
Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares.
Tips & Variations
No special items needed.
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