Clotted Cream Shortbread Sandwich (Printable)

Buttery shortbread cookies paired with a tangy raspberry filling for a classic teatime treat.

# What You'll 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 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 all-purpose flour and fine 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 to maintain tenderness.
03 - Divide the dough in half and flatten each portion into a disc. Wrap both discs in plastic wrap and refrigerate for at least 30 minutes until firm.
04 - Preheat the oven to 340°F. Line two baking sheets with parchment paper.
05 - On a lightly floured surface, roll out one dough disc to 1/4 inch thickness. Using a 2-inch round cookie cutter, cut out rounds and place on prepared baking sheets. Repeat with remaining dough disc.
06 - Bake for 16 to 18 minutes, or until the edges are just beginning to turn golden. Allow cookies to 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 seeds and obtain 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 while beating until the mixture reaches a smooth, spreadable consistency.
09 - Spread or pipe a generous layer of raspberry filling onto the underside of half the cooled cookies. Top each with a remaining cookie, placing the plain side outward to create sandwiches.
10 - Refrigerate the assembled sandwich cookies for 20 minutes to allow the filling to set before serving.

# Expert Tips:

01 -
  • The clotted cream creates an incredibly tender, melt-in-your-mouth texture that sets these apart from ordinary shortbread
  • Fresh raspberry filling adds a vibrant, tangy contrast to the rich, buttery cookies
  • Perfect make-ahead treat—dough can be chilled overnight and cookies assembled in advance
  • Impressive presentation that looks bakery-quality but is achievable at home
  • Customizable with different berry fillings to suit your taste or what's in season
02 -
  • Use room temperature butter and clotted cream for easier mixing and better incorporation
  • Invest in a good quality cookie cutter for clean, uniform edges that bake evenly
  • Re-roll scraps gently and only once to maintain the tender texture
  • Match cookie pairs by size before filling for the most professional presentation
  • Use a piping bag with a medium round tip for neat, controlled filling application
  • Store unfilled cookies and filling separately if making more than a day ahead, then assemble closer to serving time
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