Clotted Cream Strawberry Jam (Printable)

Buttery cookies filled with clotted cream and strawberry jam, ideal for a light teatime indulgence.

# 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 the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour and salt.
03 - In a large bowl, beat the butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg yolk and vanilla extract until well combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to make a deep indentation in the center of each ball.
08 - Fill each indentation with approximately 1/2 teaspoon clotted cream, then top with 1/4 teaspoon strawberry jam.
09 - Bake for 13 to 15 minutes, or until edges are lightly golden.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're shockingly easy to make—no rolling pins or fancy techniques required, just your thumb and a sense of adventure.
  • That clotted cream stays impossibly creamy against the buttery cookie, creating a texture contrast that feels luxurious without being fussy.
  • People genuinely think you bought them from a bakery, which is the highest compliment any baker can receive.
02 -
  • If your clotted cream seems too thick, a few seconds of gentle stirring will loosen it just enough to spoon into the indentations without melting it.
  • The jam will still be slightly warm and soft when the cookies come out of the oven—this is perfect, because it creates that lovely jammy center that's slightly different from the edges.
  • These cookies stay tender for three days in an airtight container, but the filling can soften slightly after 24 hours, which is actually when they taste their absolute best.
03 -
  • The difference between good and extraordinary is often just doing the small things right—creaming butter properly, not overmixing dough, and using real vanilla extract instead of the imitation kind.
  • Make your indentations just before baking rather than hours in advance; if they sit too long, the dough spreads slightly and your wells become less defined.
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