Clotted Cream Shortbread Cookies (Printable)

Buttery shortbread paired with clotted cream and a sweet raspberry layer, ideal for elegant teatime moments.

# What You Need:

→ Shortbread Cookies

01 - 7 oz unsalted butter, softened
02 - 2.6 oz clotted cream
03 - 3.5 oz granulated sugar
04 - 1 tsp vanilla extract
05 - 11.5 oz all-purpose flour
06 - 1/4 tsp fine sea salt

→ Raspberry Filling

07 - 5.3 oz fresh raspberries
08 - 2.1 oz powdered sugar, sifted
09 - 1 tbsp lemon juice
10 - 1.8 oz unsalted butter, softened
11 - 1.8 oz clotted cream

# How-To Steps:

01 - In a large bowl, cream together the softened 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 and flatten into discs. Wrap in plastic wrap and chill 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 2-inch rounds and place on prepared sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes 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 make sandwiches.
10 - Chill assembled cookies for 20 minutes to set the filling before serving.

# Expert Suggestions:

01 -
  • Clotted cream melts into the dough creating a richness that regular butter simply can't match, making every bite feel indulgent.
  • The raspberry filling is bright and tart enough to cut through the buttery sweetness, so they're not one-note at all.
  • They look restaurant-worthy but honestly come together in an afternoon, which means you can impress people without the stress.
02 -
  • Don't skip the chilling step for the dough—I learned this the hard way when I tried to rush and the cookies spread into one giant blob instead of staying round and defined.
  • The sieve for the raspberry filling isn't optional if you want a smooth, elegant texture; seed bits look a bit rustic and can interfere with piping if you go that route.
03 -
  • Room temperature butter and clotted cream cream together more evenly than cold ones, so take them out about 30 minutes before you start—this small detail means your dough will be lighter and your cookies more tender.
  • If your filling breaks or looks separated when you're beating in the raspberry purée, just stop, let it sit for a minute, and beat it again gently—sometimes it just needs a moment to come back together instead of more aggressive mixing.
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