Clotted Cream, Pistachio & White Choc Shortbread Biscuits

Shortbread biscuits are easy not to go wrong and they generally remain in the same shape as when you put them in the oven. The clotted cream is what makes these so good, they just melt into your mouth.

Makes 15 biscuits

125g butter, softened
100g caster sugar
100g clotted cream
200g flour, sieved
100g cornflour
pinch of salt
100g pistachios, chopped
200g white chocolate, in small chunks

1. Preheat oven to 180 degrees and line a baking tray.
2. Cream together the butter and sugar. Once lighter in colour, mix in the clotted cream.
3. Now add in the flours and salt and combine until a dough is formed. Mix in the nuts and chocolate – sometimes best using hands.
4. lightly flour a surface and roll out the dough – no less than 1cm thick. You are now ready to cut out your biscuits.
5 Transfer to a baking tray and bake for 15 mins. They should be only slightly golden in places when ready.