00:13well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:18all again and i hope that i find you very well and happy new year to you if it's the
00:23first time
00:24you're joining me in 2026 and today i've got this beautiful clotted cream shortbread the texture of
00:32this one is absolutely amazing it's just so fine and so soft and it will just melt in your mouth
00:39so
00:39let me run you through how i made this one so this is the tin that i am using here
00:43you'll want to use
00:44an 8x8 or a 9x9 baking tin which you'll want to line i am using clotted cream but if you
00:51can't
00:51find clotted cream use double or heavy cream instead but if you can use the clotted cream
00:57and i'm going to melt down some butter as well i'm just going to melt the butter down in the
01:02microwave
01:03just to make sure it's nice and liquidy we're going to add that to your dry ingredients later on this
01:09is the cream that i used here so grab a large bowl and your sieve you just want to put
01:14all of your dry
01:15ingredients through your sieve so i'm going to start off with my plain or all-purpose flour and
01:21then just shake your sieve get that all through into your bowl just to make sure there are no lumps
01:26lurking in your flour and then you can move on i'm also going to add my sugar i am adding
01:32castor sugar
01:33but ordinary white granulated sugar will do and then some corn flour or corn starch as well that's
01:40going to give you a lovely light melt in the mouth texture and then some oat flour or very very
01:46fine
01:46oatmeal and just run everything through your sieve if you can't manage to get all of your oatmeal
01:52through your sieve just add it into your bowl and just give that a really good mix together just to
01:58make sure everything is well combined and you can do this in a food processor if you prefer it's much
02:04quicker as well i just like to do these kinds of things by hand so i'm going to add my
02:10clotted cream
02:11but like i said if you can't find clotted cream add double cream or heavy cream instead and just go
02:18ahead and add your melted butter and then grab a spoon or a spatula and just want to work the
02:24dry
02:24ingredients into the wet ingredients until you've got a nice crumbly mixture which will look almost like
02:31wet breadcrumbs so just keep going you're going to think it looks very dry to begin with but it will
02:37eventually if you give it long enough and enough elbow grease it will look like this you should be
02:42able to grab a handful of this and it should stay in a clump just like this and it should
02:47break up
02:48really easily when you crumble just like this you can also do this in a food processor like i said
02:54which you might find a wee bit easier you know if you've not got a very strong arm but if
02:59you do i
02:59recommend doing it this way i just think it gives you a better result doing it by hand but just
03:05make
03:05sure you've got no dry flour lurking in the bottom of the bowl you do want everything really really
03:10well combined and then just go and grab your lined tray tip in your mixture and then we're just going
03:17to squash this down and even this out with a spatula it really couldn't be any easier traditional
03:23shortbread obviously you roll out with a rolling pin this one you don't you're much more gentle
03:28with it and this is going to help give you that lovely light melt in the mouth crumbly texture
03:34so just pat this down i am using a flexible spatula i just think it you know works so much
03:40easier with
03:41one of these it's just so quick and so easy and it pats down perfectly but if you don't have
03:47anything
03:47like this you can just use the flat of your hand you know just pat it into place but do
03:52make sure it's
03:53well squashed down and compressed and compact into your tin so just take your time and make sure this
04:00is nice and even or as even as you can get it obviously it doesn't have to be perfect it's
04:06homemade at the end of the day but when you're happy or it's looking something like this you can
04:12then move on the last thing we're going to do is add a layer of sugar to the top of
04:16this and then
04:17bake this you don't have to prick this with the tines of your fork you can if you want for
04:22aesthetic
04:23purposes but it's really not necessary so i'm just going to dust the top with a couple of tablespoons
04:28of my white sugar i am using caster sugar but again ordinary white sugar will do give this about 25
04:36minutes in your oven gas mark 4 360 f or 180 c just and still it's you know it's starting
04:44to tinge
04:44on the edge it will still be nice and pale so don't think it's undercooked it will be cooked
04:51but it's going to look pale or it should look pale just starting to color around the edge as you
04:57can
04:57see there so let this cool in your tin for a couple of minutes and i'm going to cut this
05:02in the tin
05:03just you know it's going to give me much cleaner squares because it's not going to be able obviously
05:07to move around in the tin the tin is holding it in place so i find it much easier and
05:14cleaner
05:14to cut the squares whilst it's still warm and again give this about another 10 minutes once
05:20you've cut your stripes just to cool down another 10 minutes or so and then you can lift your paper
05:26out because it's very fragile at this stage so you don't want the whole thing crumbling and falling
05:32apart so do let this cool down i would say 10 to 15 minutes cooling down in the tin and
05:37then you
05:38should be safe enough just to lift out your paper and it should stay together but doesn't it look
05:43pretty i was really chuffed with this one so yeah i'm just going to lift my paper out and you
05:49can
05:49let this cool completely if you like but it's lovely warm as well it's got such a nice flavor
05:56and texture with that clotted cream it's just ever so rich you know it's not overly sweet but it does
06:02have a lovely creamy flavor and would you look at that lovely perfect square so yeah you can devour
06:08this straight away but it will keep in an airtight container once it's cooled down for a good few
06:15days if it lasts that long so let me know what you thought of that one and thank you so
06:20much for
06:21watching once again a huge thank you to the supporters of the channel over on my patreon page
06:27and to the channel members here on youtube as well for you all for watching leaving your lovely comments
06:32those that share the videos anybody who has bought me a coffee using the buy me a coffee link
06:38or left a super thanks donation on the channel it's all very much appreciated and i will catch up with
06:45you during the week back here on what's for tea so take care and bye for now bye now
06:50you
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