Save to your scrapbook

    Cornish Cream Tea Whoopee Pies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Cornish Cream Tea Whoopee Pies

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Makes: 12


    50g butter, softened

    50g caster sugar

    1 medium free range egg

    ½ tsp vanilla extract

    125g self raising flour

    50ml milk

    Clotted cream and raspberry jam, to serve

    Icing sugar, for dusting



    1. Preheat the oven to 180°C, gas mark 4. Cream the butter and sugar together in a mixing bowl until pale and light. Beat in the egg and vanilla extract. Fold in the flour in 2 batches alternating with the milk to form a soft mixture.

    2. Drop 24 teaspoonfuls of the mixture onto 2 baking sheets lined with parchment. Level the surface of each with the blade of a knife. Bake for 12–15 minutes until risen and firm to touch. Transfer to a wire rack to cool.

    3. To assemble, sandwich with clotted cream and raspberry jam and dust with icing sugar.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars