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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 festive 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

5 from 1 vote
Wholemeal Clotted Cream Shortbread with Chestnut Flour and Cinnamon
Wholemeal Clotted Cream Shortbread with Chestnut Flour and Cinnamon
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
Scrumptious cinnamon flavoured shortbread biscuits made with clotted cream, wholemeal flour and a little chestnut flour.
Course: Afternoon Tea, Snack
Cuisine: British
Keywords: biscuits, chestnut flour, Christmas, clotted cream, cookies, shortbread, wholemeal flour
Servings: 60 biscuits
Author: Choclette
Ingredients
  • 125 g salted butter I used Rodda's - softened
  • 80 g clotted cream I used Rodda's
  • 100 g golden caster sugar
  • 1 tsp ground cinnamon
  • 275 g golden wholemeal flour or half wholemeal half plain
  • 25 g chesnut flour
  • 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 £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.
Recipe Notes

Adapted from Rodda's Clotted Cream Shortbread

 

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

Other shortbread recipes you might like

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Thanks for visiting Tin and Thyme. If you make these festive wholemeal clotted cream shortbread biscuits, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Wholemeal Clotted Cream Shortbread. PIN IT.

Wholemeal Clotted Cream Shortbread. Scrumptious cinnamon flavoured shortbread biscuits made with clotted cream, wholemeal flour and a little chestnut flour. Ideal for Christmas gifts. #shortbread #recipe #christmas #festivecookies #festivebaking #christmasbaking #biscuits #tinandthyme

22 Comments

  1. Dom

    23rd December 2016 at 9:37 am

    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

    Reply
    • Choclette

      29th December 2016 at 5:31 pm

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

      Reply
  2. Angie@Angie's Recipes

    23rd December 2016 at 9:47 am

    Did I miss something here..didn’t see chestnut flour mentioned in the recipes…these cookies look fabulous!

    Reply
    • Choclette

      24th December 2016 at 8:45 pm

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

      Reply
  3. Lucy

    23rd December 2016 at 12:40 pm

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

    Reply
    • Choclette

      29th December 2016 at 5:30 pm

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

      Reply
  4. Janice

    23rd December 2016 at 4:55 pm

    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!

    Reply
    • Choclette

      29th December 2016 at 5:29 pm

      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.

      Reply
  5. Henk Kooiman

    24th December 2016 at 5:10 pm

    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 !

    Reply
  6. Choclette

    24th December 2016 at 8:48 pm

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

    Reply
    • Henk Kooiman

      29th December 2016 at 5:32 pm

      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.

      Reply
      • Choclette

        29th December 2016 at 6:34 pm

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

        Reply
  7. Stella - The Smoothie Vegetarians

    28th December 2016 at 1:16 pm

    Using the chestnut flour is a great idea! I bet it gives it a unique flavor. I have never used it, but I look forward to trying it.

    Reply
    • Choclette

      29th December 2016 at 5:14 pm

      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.

      Reply
  8. Ceri Jones

    29th December 2016 at 10:23 pm

    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….

    Reply
    • Choclette

      3rd January 2017 at 3:50 pm

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

      Reply
  9. munchies and munchkins

    30th December 2016 at 9:57 am

    Oh these sound delicious. I love the flavour of chestnut! YUM.

    Reply
    • Choclette

      3rd January 2017 at 3:51 pm

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

      Reply
  10. Kate | The Veg Space

    30th December 2016 at 10:50 am

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

    Reply
    • Choclette

      3rd January 2017 at 3:52 pm

      Thanks Kate. I’m a great believer in post Christmas treats 😉

      Reply
  11. Kavey

    31st December 2016 at 10:08 am

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

    Reply
    • Choclette

      1st January 2017 at 9:14 pm

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

      Reply

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