Save Indulge in the rich, buttery delight of Clotted Cream Shortbread Sandwich Cookies with Raspberry Filling. These elegant British teatime treats combine tender shortbread made with luxurious clotted cream and a tangy, sweet raspberry filling that melts in your mouth. Perfect for a refined afternoon break, these sandwiches are sure to impress your guests with their delicate texture and exquisite flavor.
Save Made with simple ingredients and straightforward steps, these shortbread sandwiches are both approachable and impressive. The chilling step ensures tender, buttery cookies that hold their shape, and the refined raspberry filling adds a fresh fruitiness that pairs beautifully with the creamy base.
Ingredients
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- Shortbread Cookies
- 200 g unsalted butter, softened
- 75 g clotted cream
- 100 g granulated sugar
- 1 tsp vanilla extract
- 325 g all-purpose flour
- 1/4 tsp fine sea salt
- Raspberry Filling
- 150 g fresh raspberries (or frozen, thawed)
- 60 g powdered sugar, sifted
- 1 tbsp lemon juice
- 50 g unsalted butter, softened
- 50 g clotted cream
Instructions
- 1. Prepare the shortbread dough.
- In a large bowl, cream together the butter, clotted cream, and granulated sugar until light and fluffy. Beat in the vanilla extract.
- 2. Incorporate dry ingredients.
- Sift in the flour and salt. Mix on low speed or by hand until a soft dough forms. Do not overwork.
- 3. Chill the dough.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
- 4. Preheat the oven.
- Preheat the oven to 170°C (340°F). Line two baking sheets with parchment paper.
- 5. Roll and cut cookies.
- On a lightly floured surface, roll out one disc of dough to 5 mm (1/4 inch) thickness. Cut out rounds (about 5 cm/2 inches in diameter) and place on prepared sheets. Repeat with remaining dough.
- 6. Bake the shortbread.
- Bake for 16–18 minutes, or until edges are just turning golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 7. Prepare the raspberry filling.
- Mash the raspberries with lemon juice. Press through a fine sieve to remove seeds.
- 8. Combine filling ingredients.
- In a medium bowl, beat the butter and clotted cream until smooth. Add powdered sugar and beat until fluffy. Gradually beat in the raspberry purée until smooth and spreadable.
- 9. Assemble the sandwich cookies.
- Spread or pipe a generous layer of raspberry filling onto the underside of half the cookies. Top with remaining cookies to make sandwiches.
- 10. Chill before serving.
- Chill assembled cookies for 20 minutes to set the filling before serving.
Zusatztipps für die Zubereitung
To achieve the perfect texture, it's important not to overwork the dough once the flour is added. Chilling the dough helps it firm up and makes rolling easier, leading to even, tender cookies. When pressing the raspberry purée through the sieve, be patient to remove all seeds for a smooth filling.
Varianten und Anpassungen
If raspberries are not available, you can substitute strawberry or blackberry for a different but equally delicious flavor. For a dairy-free variation, this recipe would require extensive modification, so it is best suited for those who can enjoy butter and clotted cream.
Serviervorschläge
For a classic British experience, serve these cookies alongside a pot of strong black tea. For added elegance, lightly dust the tops with powdered sugar just before serving. These cookies also pair wonderfully with a fresh summer fruit salad or clotted cream for an extra indulgent treat.
Save These clotted cream shortbread sandwich cookies with raspberry filling are a true testament to British teatime tradition, combining refined flavors and textures that celebrate simple ingredients done exceptionally well. They make a perfect centerpiece for any elegant gathering or a special homemade gift to delight loved ones.
Recipe FAQs
- → What is clotted cream's role in the shortbread?
Clotted cream adds richness and moisture, giving the shortbread a tender, buttery texture distinct from traditional versions.
- → Can I use frozen raspberries for the filling?
Yes, thawed frozen raspberries work well and maintain the fresh, tangy flavor essential to the filling's balance.
- → How thick should the dough discs be rolled out?
Roll the dough to about 5 mm (1/4 inch) thickness to achieve a delicate yet sturdy shortbread base for the sandwiches.
- → Why is chilling the dough important?
Chilling solidifies the fats, preventing spreading during baking and ensuring a crisp, tender texture.
- → What is the best way to remove raspberry seeds?
Press the mashed raspberry purée through a fine sieve to achieve a smooth, seedless filling.
