I had a little clotted cream left over, so it became part of this shortbread recipe, adding to the already delicious buttery taste of shortbread.
125g/4.4 oz butter
80g/2.8 oz clotted cream
100g/3.5 oz caster sugar
1 teaspoon vanilla extract
300g/10.6 oz plain/all purpose flour
Preheat your oven to 300F/150C/Gas 2.
Line two baking sheets with parchment paper.
Cream together the butter, cream and sugar until light and fluffy.
Mix in the vanilla extract and add the flour, bringing it together to form a soft dough.
Wrap in cling film and pop in the fridge for half an hour.
On a floured surface roll out the dough to about ½ cm thick. Cut out rounds with a cookie cutter (about 8cm diameter).
Pop the rounds onto the prepared baking sheets.
Bake for 10-12 minutes until golden.