Raspberry Shortcake
Servings: 10
Calories: 2716
Ingredients:
- 12 oz Columbia Fruit frozen Raspberries, slowly thawed
- 7 oz self rising flour
- 1 oz ground almonds
- ¼ tsp salt
- ½ tsp cinnamon
- 3 oz butter, softened
- 3 oz granulated sugar
- 1 egg, beaten
- ½ cup milk
- 1 tbsp raspberry jam
- 1 oz powdered sugar
- ½ cup double cream
Preparation:
- Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar.
- Add the beaten egg and milk to make a scone-like dough.
- Divide dough in two and gently shape each half to fit into greased 20 cm/8 in sandwich tins.
- Cook in a preheated oven at 450°F 8 for 10–15 minutes.
- Remove from the oven and cool on a wire rack.
- When cold, spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
- Sprinkle raspberries with powdered sugar, cover with the second layer and top with more cream.
- Decorate with a few raspberries.
- Best eaten when fresh.