Clotted Cream Shortbread Cookies (Print Version)

Buttery shortbread with clotted cream and a bright raspberry filling for a smooth, sweet bite.

# What You'll Need:

→ Shortbread Cookies

01 - 1.41 oz unsalted butter, softened
02 - 2.65 oz clotted cream
03 - 3.53 oz granulated sugar
04 - 1 tsp vanilla extract
05 - 11.46 oz all-purpose flour
06 - 1/4 tsp fine sea salt

→ Raspberry Filling

07 - 5.29 oz fresh raspberries, or frozen and thawed
08 - 2.12 oz powdered sugar, sifted
09 - 1 tbsp lemon juice
10 - 1.76 oz unsalted butter, softened
11 - 1.76 oz clotted cream

# How to Make It:

01 - In a large bowl, cream together the butter, clotted cream, and granulated sugar until light and fluffy. Beat in the vanilla extract.
02 - Sift in the flour and salt. Mix on low speed or by hand until a soft dough forms. Do not overwork the dough.
03 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat the oven to 340°F. Line two baking sheets with parchment paper.
05 - On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness. Cut out rounds approximately 2 inches in diameter and place on prepared sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes, or until edges are just turning golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Mash the raspberries with lemon juice. Press through a fine sieve to remove seeds.
08 - In a medium bowl, beat the butter and clotted cream until smooth. Add powdered sugar and beat until fluffy. Gradually beat in the raspberry purée until smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cookies. Top with remaining cookies to create sandwiches.
10 - Chill assembled cookies for 20 minutes to set the filling before serving.

# Additional Tips::

01 -
  • The clotted cream creates a tender crumb that melts on your tongue instead of crumbling everywhere like ordinary shortbread.
  • Homemade raspberry filling tastes nothing like jam—it's fresher, tangier, and actually lets you taste the fruit.
  • These look impressive enough for a dinner party but come together in an afternoon without fussing with fancy techniques.
02 -
  • Clotted cream is thicker than regular cream but thinner than butter—if you can't find it, don't substitute with whipped cream or heavy cream, as they'll make the dough too wet and the cookies won't hold their shape.
  • Overworking the dough is the most common mistake; gentle mixing is what separates tender shortbread from tough, compact cookies that feel like eating sand.
  • The filling must be sieved to remove seeds; leaving them in creates a grainy texture that feels wrong between the smooth cookies.
03 -
  • Keep your butter and clotted cream at the same temperature before creaming; if one is much colder, you'll end up with a separated, greasy mixture.
  • Use a cookie cutter with a sharp edge and press straight down rather than twisting, which seals the edges and prevents even rise.
  • If the filling tastes too sweet, add another squeeze of lemon juice; tartness is what makes these cookies sing rather than cloy.
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