As a Campbell, the Scottish shortbread cookies are a must learn! My husband LOVES the Scottish shortbread. Now I added clotted cream to ours and use homemade butter!
Clotted cream is world-famous for its unparalleled rich texture, and it’s an essential part of a classic British afternoon tea, where it’s spread on scones and topped with jam. It’s made from heavy cream that has been slowly heated over many hours until it thickens or ‘clots’ into a spreadable consistency. I found that the clotted cream gives this shortbread a lovely subtle flavor.
This recipe uses 6 ounces of clotted cream. You can use your own homemade, or buy it in a little jar at the supermarket (the jars are 6 ounces.) It will be in the refrigerated section, usually near the butter.
2 1/2 cups all-purpose flour1/2 cup oat flour5 Tbsp cornstarch1/2 cup granulated sugar6 ounces clotted cream2 ounces butter that's 4 Tbsp melted
1 Tbsp granulated sugar
Preheat oven to 350F Line an 8x8 square baking pan with parchment paper so you can lift the shortbread out for cutting. (The parchment is optional.)Put the flours, sugar, and cornstarch in the bowl of a food processor and pulse to combine well. Add the clotted cream and the butter to the bowl and pulse/process to combine into coarse crumbs with no dry flour remaining. Turn the crumbly mixture out into your pan and press down evenly with your hands, smoothing out the shortbread as best you can. Prick all over with the tines of a fork. Sprinkle with granulated sugar. Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges. It will still be quite pale overall. If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes. Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares. Cutting the shortbread while still warm makes a cleaner cut. Add a bit more sugar to the top, if you like.