Strawberries and clotted cream shortbread
Recipe and image courtesy of Trewithen Dairy, trewithendairy.co.uk
Strawberries and clotted cream shortbread
Whip up an indulgent dessert with our strawberries and clotted cream shortbread.
Prep: 1 hr
Cook: 20 mins
Total: 1 hr 20 mins
Makes 10 biscuits
Ingredients
- 100g (3½ oz) Trewithen Dairy salted butter softened
- 100g (3½ oz) Trewithen Dairy Cornish clotted cream
- 100g (3½ oz) caster sugar plus extra to decorate
- 1 tsp vanilla extract
- 300g (10½ oz) Plain flour plus extra, to dust
- 100g (3½ oz) Trewithen Dairy Cornish clotted cream (to serve)
- 200g (7 oz) Strawberries (to serve)
Method
Step 1
Cream the butter, clotted cream, sugar and vanilla extract together until pale and fluffy. Sieve in the flour and carefully bring together until it forms a smooth dough, taking care not to overwork the mixture. Wrap with cling film and chill for at least 30 minutes.
Step 2
Preheat the oven to 60ºC/140ºC fan/325ºF/gas mark 3. Line a baking tray with parchment.
Step 3
Dust your work surface and rolling pin with flour before rolling out the dough until it is ½cm (¼in) thick. Cut rounds of shortbread. Keep on cutting and re-rolling until all the dough has been used up.
Step 4
Sprinkle the rounds with sugar and bake in the centre of the oven for 15 minutes, until lightly golden. They’ll set firm when cooled, so stand for 5 minutes before transferring to a rack to cool.
Step 5
Spread clotted cream onto half the shortbread sides and layer up sliced strawberries on the remaining half. Sandwich together.
