Clotted Cream Honey Shortbread
Updated: Aug 6
This is a quick and easy recipe for super delicious Clotted Cream Honey Shortbread.
I bake a lot and I try to have everything I need for my recipes in the house and sometimes I end up having too much of the same ingredient. I hate wasting food, so I try my best to either not be in a situation where I have too much food that can go to waste, or, if it's too late for that, I try to find new ways to use the ingredients. This time it happened to be clotted cream.
Most times I make shortbread using butter, as the traditional recipe asks, but I found that substituting the butter for clotted cream makes the shortbread a bit less crumbly, and using honey instead of sugar makes them even more delicious. Can I still call this shortbread? I hope so.
You will need:
100 g clotted cream
110 g set honey
170 g plain flour (plus a bit extra for dusting)
In a bowl, put the honey and clotted cream and mix
Add the flour and mix
Using your hands form the dough into a ball
Wrap the dough ball in clingfilm or cover the bowl and put it in the fridge
Chill the dough in the fridge for about 30 minutes
Pre-heat the oven and line 2 trays with baking paper
Sprinkle some flour on your working surface, remove the dough from the clingfilm (bowl) and roll it into a disk of about half a centimetre thickness.
Cut the dough (using your favourite cookie cutters, use a small glass or simply cut it with a knife)
Cut as many shapes as you can from the disk, make another dough ball from the off-cuts and roll it, as you did initially, then proceed to cut more shapes.
Bake the shortbread for 10-12 minutes at 190C then cool down
This Shortbread has a lot of flavour and is not super sweet. Once it has cooled down, make sure to keep the shortbread in an air-tight container.
If you like honey-flavoured biscuits or sweets, give this recipe a try and you won't regret it.
If you try this recipe please let me know how it went, in the comments below.
I hope life is treating you well.