Devonshire Clotted Cream Cookies

Name: Devonshire Clotted Cream Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 cookies
Ingredients: 8 ounces self-raising flour; 4 ounces superfine sugar (caster); 3 1/2 fluid ounces clotted cream or 3 1/2 fluid ounces heavy cream; 1 beaten egg; 1 tablespoon milk

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Recipe by Shannon Cooks

You can substitute heavy cream for the clotted cream in this recipe.

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READY IN: 20mins

YIELD: 24 cookies

UNITS: US

INGREDIENTS

Nutrition

8

ounces self-raising flour
4

ounces superfine sugar (caster)
3 ¹⁄₂

fluid ounces clotted cream or 3 1/2 fluid ounces heavy cream
1

beaten egg
1

tablespoon milk

DIRECTIONS

Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
Carefully transfer to wire racks to cool.
Store in an airtight container.

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