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Clotted Cream Lemon Shortbread Biscuits

Cornish fare is always so sinful and full of calories!! These biscuits, thinner than regular shortbread, are wonderful, zesty and rich. Really easy too. Makes 12 and easily doubled.

6 oz sifted plain flour

2 oz unsalted softened butter

2 oz clotted cream 

2 oz caster sugar

few drops vanilla

zest of a small lemon

topping - very very finely chopped glace lemon peel, mixed with some granulated sugar.

In a bowl place the butter, zest and cream, sugar and essence then beat for a minute or so. Gradually add the flour a little at a time, first with the wooden spoon then using your hand halfway through. Bring it all together, then place on a floured surface and roll out to under a ¼ in thick. Work it as little as possible.  Have ready a lightly buttered baking tray and I used a 2½ cookie cutter.

Place the cut biscuits in the fridge for between 20 - 30 mins to harden then lightly prick the tops with a fork and sprinkle over the chopped sugary glace lemon. Place in a preheated oven 150 deg C for 30 mins. Cool on a rack. Yum Yum.