Buttery, tender sugar cookies with clotted cream and strawberry jam centers, perfect for teatime or treats.
# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup clotted cream, at room temperature
06 - 1 cup granulated sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon pure vanilla extract
→ Filling
09 - 1/2 cup strawberry jam, preferably seedless
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, clotted cream, and sugar together until light and fluffy, approximately 2 minutes.
04 - Mix in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
07 - Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon of strawberry jam.
09 - Bake for 12 to 14 minutes, or until the edges are just turning golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
