Strawberry Shortcakes Recipe |
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You will need..... 8 oz. self-raising flour 1/2 teaspoons salt 3 oz. butter 1 oz. castor sugar 1 egg Preparation Time 4 tablespoons milk 15-20 minutes milk to glaze For the filling: Cooking Time 1/4 pint double cream 10-12 minutes 1 rounded tablespoons icing sugar, sieved 8 oz. strawberries, hulled Oven setting 425ºF; Gas Mark 7
Sift together flour and salt and rub in butter. Beat the egg with the milk. Add sugar and mix to a soft, but not sticky, dough with egg and milk.
Turn out on to a lightly floured table, knead quickly until smooth, then roll out to 1/2-inch thickness. Cut into 6 rounds with a 3 1/2 inch plain cutter. Place on a greased baking tray and brush tops with milk. Bake in a hot oven for 10-12 minutes. Cool on a wire tray but, whilst still warm, split each shortcake in half by pulling carefully apart and not cutting with a knife.
To serve, slice strawberries keeping 6 whole for decoration. Whip the cream and sweeten with icing sugar. Sandwich shortcakes together with cream and sliced strawberries. Dust tops with icing sugar and decorate serving plate with whole strawberries.
Quick Tip
When strawberries are not available, make an apple cinnamon shortcake. Sift 1/2 teaspoon of powdered cinnamon with the flour and fill with stewed apple and sultanas, flavored with cinnamon.
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