Raspberry Shortcake
A lovely refreshing summer dessert easy to make and also looks fantastic when made with 'pick your own raspberries'
Preparation time: 30 minutes Quantity: Makes 6 portions Cooking time: 10 - 15 minutes
Ingredients
225g / 8 oz p flour
110g / 4 oz butter
55g / 2 oz icing sugar
1 whole egg
200g / 1 punnet of raspberries
200 ml double/whipping cream
Method
- Crumb the butter and flour together
- Add all other ingredients
- Add a little milk if to dry to form a dough
Use plenty of flour to -
- Roll out in to 2 circles and score in to triangle portions
- Bake in a medium oven on the middle shelf gas 5-6 / 190*c - until light brown and firm 10- 15 minutes
- Cool completely
- Layer one with sliced raspberries, top with generous amounts of whipped cream – put the other one on top and dust with icing sugar