Clotted Cream Shortbread Cookies (Printable)

Rich shortbread paired with tangy raspberry filling makes a decadent teatime treat.

# What You'll 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, or frozen and thawed
08 - 2.1 oz powdered sugar, sifted
09 - 1 tbsp lemon juice
10 - 1.76 oz unsalted butter, softened
11 - 1.76 oz clotted cream

# Directions:

01 - In a large bowl, cream together softened butter, clotted cream, and granulated sugar until light and fluffy, approximately 3-4 minutes. Add vanilla extract and beat until incorporated.
02 - Sift flour and salt together, then add to the wet mixture. Mix on low speed or by hand until a soft dough forms. Avoid overworking to maintain tender texture.
03 - Divide dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
04 - Set oven to 340°F (170°C). Line two baking sheets with parchment paper.
05 - On a lightly floured surface, roll out one dough disc to 1/4 inch thickness. Cut into 2-inch diameter rounds using a cookie cutter and arrange on prepared baking sheets. Repeat with remaining dough.
06 - Bake for 16-18 minutes until edges are just beginning to turn golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
07 - Mash fresh raspberries with lemon juice, then press through a fine sieve to remove all seeds and achieve a smooth purée.
08 - In a medium bowl, beat softened butter and clotted cream until smooth. Add powdered sugar and beat until fluffy. Gradually incorporate raspberry purée, beating until the filling is smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the flat underside of half the cooled cookies. Top with remaining cookies, flat side down, to create sandwiches.
10 - Refrigerate assembled cookies for 20 minutes to allow filling to set before serving.

# Expert Advice:

01 -
  • Clotted cream makes the shortbread taste almost impossibly tender and rich without being heavy.
  • The raspberry filling strikes that perfect balance between tart and sweet that keeps you reaching for just one more.
  • They look elegant enough to impress but taste like something you'd sneakily eat alone with a cup of tea.
02 -
  • Overworking the dough by even a minute will result in tough, dense cookies that won't have that signature shortbread tenderness.
  • Don't skip pressing the raspberries through a sieve, as seeds create a gritty texture that undermines the smooth, luxurious filling.
  • Room temperature is essential for both the dough before chilling and the butter and cream for the filling.
03 -
  • Chill your cookie cutters in the freezer for a few minutes before cutting so the dough doesn't stick and distort the shape.
  • If your dough cracks when rolling, let it sit at room temperature for 2-3 minutes to soften slightly, then try again with gentler pressure.
  • The filling can be made a day ahead and refrigerated, so assemble these cookies fresh the morning you plan to serve them for maximum impact.
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