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Blackcurrant ice cream & shortbread biscuits

Blackcurrant ice cream & shortbread biscuits

Kelly's of Cornwall ice cream is a great addition to teatime treats such as shortbread biscuits, adding a creamy fruity finish

  • Preparation: 50 mins
  • Cooking: 20 mins
  • Serves: 4

What you need:

  • 125g/4oz butter
  • 55g/2oz caster sugar
  • 180g/6oz plain flour
  • Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream

What you do:

  1. Heat the oven to 190C/375F/Gas 5
  2. Beat the butter and the sugar together until smooth
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
  6. Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream

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Kelly's of Cornwall

Kelly's of Cornwall

Made with clotted cream and whole milk, fresh from the cows that graze on Cornwall's lush green grass, Kelly's of Cornwall Ice Cream has a distinctive creamy flavour and velvety smoothness that you won't find in any other ice cream. Perfect for sharing at home, Kelly's is the ideal accompaniment for any family or special meal occasion.

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