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Clotted Cream Shortbread Biscuits

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Clotted Cream Shortbread Biscuits


113g/4oz butter

75g/3oz caster sugar

25g/1oz clotted cream

25g/1oz rice flour (if rice flour is unavailable, replace with plain flour)

225g/8oz plain flour

Pinch of salt


Cream the butter and sugar together and then mix in the clotted cram and salt. Using a knife cut the flours into the mixture. Knead lightly by hand, roll out and cut into rounds. Bake at 180°C / 350°C / Gas 4 for about 10 minutes until evenly baked. The timing will depend on the thickness of the biscuits. The recipe can be varied with the addition of cherries, fruit or choc chips.

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