Clotted Cream Shortbread Cookies (Printable Version)

Buttery shortbread enriched with clotted cream and layered with a sweet, tangy raspberry filling.

# Ingredient List:

→ 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 or frozen, thawed
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

# Step-by-Step Instructions:

01 - In a large bowl, cream together the softened butter, clotted cream, and granulated sugar until light and fluffy. Beat in the vanilla extract until fully incorporated.
02 - Sift the all-purpose flour and fine sea salt into the wet mixture. Mix on low speed or by hand until a soft dough forms. Avoid overworking the dough to maintain its tender texture.
03 - Divide the dough in half and flatten each portion into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
04 - Preheat the oven to 340°F. Line two baking sheets with parchment paper.
05 - On a lightly floured surface, roll out one dough disc to 1/4 inch thickness. Cut out rounds approximately 2 inches in diameter and place on prepared baking sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes until the edges are just turning golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Mash the raspberries with lemon juice, then press through a fine sieve to remove seeds and achieve a smooth purée.
08 - In a medium bowl, beat the softened butter and clotted cream until smooth. Add the sifted powdered sugar and beat until fluffy. Gradually incorporate the raspberry purée until the filling is smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cooled cookies. Top with remaining cookies to form sandwiches, pressing gently to secure.
10 - Refrigerate the assembled cookies for 20 minutes to allow the filling to set before serving.

# Expert Advice:

01 -
  • Rich, buttery shortbread texture enhanced by the luxurious addition of clotted cream
  • Perfectly balanced filling that combines fresh raspberry brightness with creamy smoothness
  • Impressive presentation that's ideal for special occasions or afternoon tea gatherings
  • Medium difficulty level that's achievable for home bakers with rewarding results
  • Customizable with different berry options while maintaining the classic British character
02 -
  • Use high-quality clotted cream for the best flavor and texture—it makes all the difference in this recipe
  • Don't skip the chilling step for the dough; it prevents spreading and ensures clean, crisp edges
  • Strain the raspberry purée thoroughly to remove all seeds for a silky-smooth filling
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days, bringing to room temperature before serving
  • The unfilled cookies can be frozen for up to 2 months; thaw and fill fresh when needed
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