Clotted Cream Strawberry Jam (Print Version)

Tender buttery cookies filled with luscious clotted cream and sweet strawberry jam, perfect for teatime treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract

→ Fillings

07 - 1/2 cup clotted cream
08 - 1/3 cup strawberry jam

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat egg yolk and vanilla extract into the butter mixture until thoroughly combined.
05 - Gradually mix dry ingredients into the wet mixture until a soft dough forms without overmixing.
06 - Roll dough into 1-inch balls and arrange 2 inches apart on prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to make a deep indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon clotted cream and top with 1/4 teaspoon strawberry jam.
09 - Bake for 13 to 15 minutes until edges are lightly golden brown.
10 - Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely buttery and tender without being fussy or requiring fancy techniques that intimidate home bakers.
  • The clotted cream stays luxuriously cool and rich against the warm cookie, creating this perfect textural moment that feels indulgent but tastes clean and not overly sweet.
02 -
  • Don't overbake these—that 13 to 15 minute window is crucial because the cookies will firm up more as they cool, and nobody wants a hard cookie when the whole point is tender buttery texture.
  • Let the butter soften naturally at room temperature rather than microwaving it, which can make it greasy and throw off your whole dough consistency.
03 -
  • Use a small ice cream scoop to portion your dough if you want perfectly uniform cookies that all bake at the same rate.
  • If your clotted cream is too thick straight from the jar, let it soften at room temperature for five minutes—it'll be easier to spoon and will distribute more evenly in each cookie.
Return