Raspberry And Strawberry Shortcake
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
39
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
340 g
Raspberry (fresh)200 g
Self Raising Flour30 g
Ground Almond1 tsp
Salt2 tsps
Cinnamon4 tbsp
Butter (2 ounces)1 cup
Milk2 tbsps
Raspberry Jam1 cup
Double CreamDirections:
1
Thaw the frozen raspberries, if using
2
Preheat the oven to 450 degrees F
3
Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar
4
Add the beaten egg and milk to make a scone-like dough
5
Divide the dough in 2 and gently shape each half to fit into greased 8-inch sandwich tins
6
Bake in the preheated oven for 10 to 15 minutes
7
Remove from the oven and cool on a wire rack
8
When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries
9
Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream
10
Decorate with a few raspberries
11
Best eaten when fresh