Clotted Cream Shortbread

This crumbly shorbread is perfect with a cup of tea and anything else for that matter!
Clotted Cream Shortbread - banner

INGREDIENTS

360g Butter
180g Sugar
4g Salt
12g Vanilla Paste
540g Plain Flour

METHOD

Cream the butter, sugar and vanilla together until light and fluffy. Add the flour in 2 additions and mix until just combined. Turn out on to the work surface and bring the mixture together with the heel of your hand.

Wrap and chill for 2 hours.

Roll in to a rectangle 1cm thick, keeping the edges as straight as possible.

Divide into 80mm x 80mm squares.

Cut and freeze on trays.

Sprinkle with sugar prior to baking.

Bake from frozen at 165c for 17 mins.