Clotted cream biscuit with jam on top anyone? When it comes to simple treats, these clotted cream biscuits are the absolute daddy of recipes. It also helps that our love language as a family usually means something edible! So, these biscuits were the perfect love token for Esme to make for her daddy.
There’s something so comforting about a biscuit isn’t there? Well, these clotted cream biscuits are so delicious and an absolute must for unwinding with a mug of tea. Containing just five ingredients; made from store cupboard essentials and can be ready in just under 20 minutes! Maybe a tad longer when you’re baking with us ;). We hope you’re inspired by this Devon recipe dating back to 1935. It makes around 20 clotted cream yummy biscuits. I can promise they’re a real treat…of course we saved some back to sample ourselves.
Ingredients:
Clotted cream biscuit delights
- 225g self-raising flour
- 125g clotted cream
- 100g caster sugar, plus 1 tbsp extra to sprinkle
- 1 medium egg (from our lovely girls at This Home Grows).
- 1-2 tbsp milk as needed
Extra: More clotted cream and jam to serve! We love Bonne Maman!
The full recipe is below. It’s super simple and best of all they’re perfect to make with your little loves. Their flat surface is ideal for decorating and you can make lots of different shapes and sizes. Eat them plain or add some more clotted cream and jam to top! I think they make such a wonderful home-baked gift and are perfect for any occasion. We presented ours in a re-usable glass jar with a hand-written tag to personalise. They’ll keep for 3-5 days in an air-tight container with no problems.
Let’s get baking:
Please note we’re busy having fun so we made a little mess. For baking we always put the hob on lock, so it’s safe to use as a surface. Let’s bake!
- Preheat the oven to 200°C, fan 180°C, gas 6 and grease 2 baking trays.
- Sift the flour into a mixing bowl and add the clotted cream. Start off with a knife to cut the cream through the flour. Once partially mixed in, rub in the clotted cream like you would butter. Now stir in the sugar. Beat the egg with milk then add gradually, mixing together using a knife, to form your soft but not sticky dough. Only add as much as you need.
- Roll out on a floured surface to the thickness of a £2 coin and stamp out your biscuits. We used a heart-shaped cutter to create our little tokens of love. Re-roll the trimming to make as many biscuits as you need. Transfer carefully to the baking trays and sprinkle with more sugar.
- Bake for 10-12 minutes until lightly golden brown and cool on a wire rack.
Grow on, to whoever needs a sweet treat today. Enjoy!
Hols x
