Clotted Cream Shortbread Sandwich (Print Version)

Buttery shortbread combined with tangy raspberry filling delivers a decadent and elegant teatime treat.

# What You 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 fresh 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 the flour and sea salt together. Add to the wet mixture and mix 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 individually 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 disc to 1/4 inch thickness. Cut out 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 begin to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Mash the raspberries with lemon juice. Press the mixture through a fine sieve to remove all 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 is smooth and spreadable.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cookies. Top each with a remaining cookie to form sandwiches, pressing gently to secure.
10 - Refrigerate the assembled cookies for 20 minutes to allow the filling to set before serving.

# Expert Advice:

01 -
  • The clotted cream creates an impossibly tender crumb that melts on your tongue without any grittiness.
  • Fresh raspberry filling tastes like you've captured summer in a cookie, even when it's cold outside.
  • They look restaurant-worthy but honestly feel easier than people expect once you get the rhythm down.
02 -
  • If your dough becomes sticky while rolling, pop it back in the fridge for 10 minutes instead of fighting it with extra flour—patience beats struggle here.
  • Pressing the raspberry purée through a sieve really matters; it's the difference between a grainy filling and one that feels silky and refined.
03 -
  • Chill your baking sheets before rolling out dough if your kitchen is warm—cold surfaces prevent the dough from spreading before it bakes.
  • A piping bag with a small round tip makes assembling these look polished without requiring actual pastry skills or steady hands.
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