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Wholemeal Clotted Cream Shortbread with Chestnut Flour and Cinnamon

Clotted Cream Shortbread

Biscuits, Christmas | 23rd December 2016 | By

Well, Christmas is nearly upon us and this will be my last post now until next year. So I’m leaving you with these delicious wholemeal clotted cream shortbread with chestnut flour and cinnamon.

I usually make a ton of biscuits to gift to friends, family and neighbours, but I’ve been running really short of time this year. I made some gluten free chocolate pistachio biscotti and also some Christmas bliss balls a few days ago and thought that would be it. But Christmas really isn’t quite right without shortbread and I’ve still got nothing for the neighbours. Luckily, I’ve just managed to squeeze in these wholemeal clotted cream shortbread, which I adapted from the Rodda’s clotted cream shortbread recipe. I made mine with wholemeal flour, a little chestnut flour and flavoured them with cinnamon.

Wholemeal Clotted Cream Shortbread

Gosh, they’re good!. CT’s just come in and demolished several. I had to tell him to stop or there would be none left for the neighbours. The chestnut flavour is a little understated, but it does contribute to the rather lovely texture. Rodda lodda loveliness.

Wholemeal Clotted Cream Shortbread

Wholemeal Clotted Cream Shortbread with Chestnut Flour and Cinnamon
Yields 60
Scrumptious cinnamon flavoured shortbread biscuits made with clotted cream, wholemeal flour and a little chestnut flour.
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Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. 125g salted butter (I used Rodda's) - softened
  2. 80g clotted cream (I used Rodda's)
  3. 100g golden caster sugar
  4. 1 tsp ground cinnamon
  5. 275g golden wholemeal flour (or half wholemeal half plain)
  6. 25g chesnut flour
  7. Icing sugar for sprinkling (optional)
Instructions
  1. Cream the butter, cream and sugar together until light and fluffy.
  2. Beat in the cinnamon.
  3. Work in the flours until the mixture is crumbly.
  4. Bring it all together with your hands into a ball of dough.
  5. Roll out to the thickness of a Β£1 coin and stamp out whatever shapes you fancy.
  6. Bake at 160℃ for 10 minutes or until just golden.
  7. Turn out onto a wire rack to cool.
  8. Sprinkle with icing sugar if desired.
Adapted from Rodda's Clotted Cream Shortbread
Adapted from Rodda's Clotted Cream Shortbread
Tin and Thyme http://tinandthyme.uk/

I wish you all a Very Merry Christmas and a Happy New Year.

Other shortbread recipes you might like

Comments

  1. Leave a Reply

    Dom
    23rd December 2016

    Ooooh the chestnut flour sounds brilliant. I think I’ll pick some up today. Love shortbread. So Christmassy. Happy Christmas to you and CT xx

    • Leave a Reply

      Choclette
      29th December 2016

      Thank you Dom. Did you managed to find any chestnut flour? I hope you’re having a fab Christmas πŸ™‚

    • Leave a Reply

      Choclette
      24th December 2016

      Oh well spotted Angie. 25g chestnut flour, but can’t correct it as I’m away from home. Hope you have a marvellous Christmas

  2. Leave a Reply

    Lucy
    23rd December 2016

    Your shortbread looks so delicious and they are so pretty – would love to receive some as a gift!

    • Leave a Reply

      Choclette
      29th December 2016

      Thank you Lucy. I think I’m all shortbreaded out right now, but maybe one day πŸ˜‰

  3. Leave a Reply

    Janice
    23rd December 2016

    I’ve never used chestnut flour nor have I used clotted cream in my shortbread, I can see that I shall have to change that, as these look delicious!

    • Leave a Reply

      Choclette
      29th December 2016

      Oh, indeed you do need to try these Janice. Both make splendid additions. I was told by one friend that her boyfriend snaffled them with great glee and normally he will eat nothing but McVities! I’m not at all sure how to take that.

  4. Leave a Reply

    Henk Kooiman
    24th December 2016

    How much of the chestnut flour do you use Choclette ? The amount isn’t mentioned in the list of ingredients. I suppose it is a nice and special taste, although I have never baked with chestnut flour before. Chestnut flour is very expensive here so I’d probably replace it with buckwheat flour which also gives a nutty taste.
    Have a great Christmas !

  5. Leave a Reply

    Choclette
    24th December 2016

    25g chestnut flour, but can’t correct it as I’m away from home. Hope you have a marvellous Christmas

    • Leave a Reply

      Henk Kooiman
      29th December 2016

      25 gram isn’t much in comparison with the wholemeal flour. Do you think the cookies will crumble too much if you’d use more of the chestnut flour ? From other experiences I’d say it would be safe to go up to at least 30 %. Anyway, room for experimentation here ;)) I appreciate the fact that you use and introduce all these alternative flours. It makes baking even more interesting.

      • Leave a Reply

        Choclette
        29th December 2016

        Yes, I think I’d try 50g of flour next time, but I didn’t want to push my luck first time around πŸ™‚

    • Leave a Reply

      Choclette
      29th December 2016

      Thanks Stella. I only used a small amount of it, but it was noticeable. Next time I will try adding a bit more and see how it goes.

  6. Leave a Reply

    Ceri Jones
    29th December 2016

    I love chestnut flour, its one of my favourite to bake with as the flavour is so interesting and delicious! Loe the idea of using cream as well as butter in a shortbread….

    • Leave a Reply

      Choclette
      3rd January 2017

      It’s a really lovely flour, but I use it sparingly as it’s so very expensive.

    • Leave a Reply

      Choclette
      3rd January 2017

      Next time I make these I will add a bit more chestnut flour so the flavour is less subtle.

  7. Leave a Reply

    Kate | The Veg Space
    30th December 2016

    These sound so lovely Choclette, love the combination of chestnut flour and clotted cream, perfect for a post-Christmas treat!

    • Leave a Reply

      Choclette
      3rd January 2017

      Thanks Kate. I’m a great believer in post Christmas treats πŸ˜‰

  8. Leave a Reply

    Kavey
    31st December 2016

    Bet using clotted cream creates such a lovely flavour and texture!

    • Leave a Reply

      Choclette
      1st January 2017

      It sure does Kavey. I’m not sure why I’ve never tried it before, but this won’t be the last time.

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