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.

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Recipe by: Two Fat Ladies

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