Clotted Cream Shortbread Cookies (Print Version)

Rich buttery shortbread with a tangy raspberry filling for 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 teaspoon vanilla extract
05 - 11.5 oz all-purpose flour
06 - 1/4 teaspoon fine sea salt

→ Raspberry Filling

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

# How to Make It:

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 together the all-purpose flour and fine sea salt. Gently fold into the creamed mixture on low speed or by hand until a soft dough forms. Avoid overworking the dough.
03 - Divide the dough in half and flatten each portion into a disc. Wrap separately in plastic wrap and refrigerate 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 dough disc to 1/4 inch thickness. Cut rounds approximately 2 inches in diameter and arrange on prepared baking sheets. Repeat with remaining dough.
06 - Bake for 16 to 18 minutes until edges are just turning golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
07 - Mash the fresh raspberries with lemon juice. Press the mixture through a fine sieve to remove seeds, creating 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, beating until the filling reaches a smooth, spreadable consistency.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cookies. Top each with a remaining cookie, flat side down, to create sandwiches.
10 - Refrigerate the assembled cookies for 20 minutes to allow the filling to set before serving.

# Additional Tips::

01 -
  • The texture contrast: Buttery-soft shortbread meets a silky, tangy filling that feels indulgent without being heavy.
  • They look impressive but aren't fussy: Your guests will assume you spent hours, but you'll know the truth.
  • Clotted cream in the dough is the game-changer: It adds richness that plain butter shortbread just can't touch.
02 -
  • Overworking the dough is the most common mistake: Once the flour is incorporated, stop mixing immediately, even if it looks slightly rough. The dough will come together as you work it.
  • Sieving the raspberries changes everything: Leaving seeds in makes the filling feel gritty and distracts from the delicate shortbread texture.
  • Room temperature butter and clotted cream are essential: Cold ingredients won't cream properly, and you'll end up with a dense dough instead of a tender one.
03 -
  • Invest in a kitchen scale: Flour especially varies wildly by volume, and weighing ingredients is the difference between cookies that hold their shape and ones that spread into shapeless puddles.
  • Don't skip the sieving step: It seems fussy, but removing raspberry seeds elevates these from good to genuinely special, and it only adds two minutes to the process.
  • The filling is more forgiving than the dough: If it's too soft, chill it; if it's too stiff, add a tiny bit more raspberry purée and beat until fluffy again.
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