Clotted Cream Strawberry Jam (Printer-friendly)

Soft, buttery cookies filled with clotted cream and sweet strawberry jam for a classic teatime indulgence.

# Required Ingredients:

→ 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 Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour and salt.
03 - In a large bowl, beat softened butter and granulated sugar until pale and fluffy, approximately 2-3 minutes.
04 - Beat in egg yolk and vanilla extract until well combined.
05 - Gradually mix in dry ingredients until a soft dough forms.
06 - Roll dough into 1-inch balls and place 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, then top with 1/4 teaspoon strawberry jam.
09 - Bake for 13-15 minutes, or until edges are lightly golden.
10 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're buttery and tender without being fussy—no chilling, no rolling between plastic wrap, just straightforward mixing and baking.
  • The contrast between the soft cookie, cool clotted cream, and tangy-sweet jam feels genuinely indulgent, like you've served something far more complicated than you actually have.
  • They come together in about 35 minutes flat, which means you can surprise someone with homemade cookies before dinner plans change.
02 -
  • Don't overfill the indentations; I learned this the hard way when jam leaked across an entire baking sheet and nearly fused cookies together—less is actually more here.
  • The dough needs to be soft but not warm when you shape it; if it gets too warm, the cookies will spread into each other, so refrigerate for 10 minutes if your kitchen is hot or if you're working slowly.
03 -
  • Measure your flour by weight if you can—it's more accurate than spooning it into a cup, which can pack too much flour into the dough and make cookies dry.
  • Let the dough rest for 10 minutes if it feels warm or sticky, and don't be afraid to chill your hands briefly under cold water before rolling—warm hands warm the dough, which leads to spreading.
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