Clotted Cream Shortbread

Celebrate National Shortbread Day (January 6th) with a melt-in-your-mouth recipe twist! Adding Langage Farm Clotted Cream makes these classic biscuits extra tender and rich. 

Ingredients:

• 150g Langage Farm Clotted Cream (straight from the tub!)

• 100g Caster Sugar (plus extra for sprinkling)

• 200g Plain Flour

• 50g Rice Flour (or cornflour/cornstarch)

• Pinch of Salt

Instructions:

1. Preheat your oven to 180  / Gas Mark 4). Lightly grease and line a 20cm round tin or line a baking sheet.

2. In a large bowl, cream together the Langage Farm Clotted Cream and caster sugar until light and fluffy.

3. Sift in the plain flour, rice flour, and salt. Mix everything with a wooden spoon (or your hands!) until a soft dough forms. Don’t overmix!

4. Press the dough evenly into your prepared tin or roll it out to about $1\text{cm}$ thick on a lightly floured surface and cut into rounds or fingers.

5. Prick the surface all over with a fork.

6. Bake for 20-25 minutes until it’s a lovely light golden colour.

7. While still warm, cut the round shortbread into wedges and sprinkle generously with extra caster sugar.

8. Let it cool completely in the tin/on the tray—it will firm up as it cools.