Raspberry shortcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Fresh raspberries or frozen raspberries; slowly thawed |
| 200 | grams | Self-raising flour |
| 25 | grams | Ground almonds |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| 85 | grams | Butter; softened |
| 85 | grams | Caster sugar |
| 1 | Egg; beaten | |
| 150 | millilitres | Milk |
| 1 | tablespoon | Raspberry jam |
| 25 | grams | Icing sugar |
| ¼ | pint | Double cream |
Directions
1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then mix in the sugar.
2 Add the beaten egg and milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.
3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove from the oven and cool on a wire rack.
4 When cold, spread one of the layers with raspberry jam, and then generously with the double cream and raspberries.
5 Sprinkle the raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. It's best eaten when fresh.
Converted by MC_Buster.
Recipe by: Two Fat Ladies
Converted by MM_Buster v2.0l.