Devonshire Clotted Cream Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You can substitute heavy cream for the clotted cream in this recipe. Ingredients:
8 ounces self-raising flour |
4 ounces superfine sugar (caster) |
3 1/2 fluid ounces clotted cream or 3 1/2 fluid ounces heavy cream |
1 beaten egg |
1 tablespoon milk |
Directions:
1. Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
2. Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
3. Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
4. Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
5. Carefully transfer to wire racks to cool.
6. Store in an airtight container.
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