Clotted cream shortbread
It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant soft saffron buns, crisp and chewy Cornish fairings and indulgent Cornish splits filled with jam and clotted cream (amongst other scrummy things!). This year I’ve opted for rich, buttery clotted cream shortbread bites, decorated with dark chocolate to look like the St Piran’s flag. I like my shortbread to have a little bite to them so I always add a little semolina into the mix for texture while the cornflour keeps them just melting enough to feel indulgent, not that a biscuit made with clotted cream could ever be anything but!
yield varies depending on cutter size (I baked 40 bite sized biscuits)
75g butter (room temperature)
75g Cornish clotted cream
pinch of seasalt
160g plain flour
dark chocolate to decorate
Beat together the butter, cream, sugar and salt until they are quite fluffy. Add the flour, cornflour and semolina, and mix to form a crumbly rubble. Use your hands to bring this together to form a dough. Wrap in cling film and chill for 20 minutes or so.
Pre-heat the oven to 170°c and lightly grease a baking sheet or line it with a silicone baking mat. Roll the dough out on a lightly floured surface so that it is a few millimetres thick. Use a biscuit cutter to stamp out the biscuits and spread them out on the prepared baking sheet, leaving a little space in between them. Bake for 18-20 minutes, until the biscuits are just starting to turn golden-brown and then transfer them to a wire rack to cool and crisp up. Once they are cooled drizzle them with a little melted chocolate. Leave to set before devouring!