Cream the butter, cream and sugar together until light and fluffy.
Beat in the cinnamon.
Work in the flours until the mixture is crumbly.
Bring it all together with your hands into a ball of dough.
Roll out to the thickness of a £1 coin and stamp out whatever shapes you fancy.
Bake at 160℃ (320℉, Gas 3) for 10 minutes or until just golden.
Turn out onto a wire rack to cool.
Sprinkle with icing sugar if desired.
Adapted from Rodda's Clotted Cream ShortbreadIf you don't have any chestnut flour, just regular flour instead.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.