200 g (7 oz) self-raising flour
30 g (1 oz) ground almonds
85 g (3 oz) caster sugar
1/4 tsp salt
1/2 tsp cinnamon
85 g (3 oz) butter
1 egg, beaten
1/4 pint of milk
1 tbsp raspberry jam
1/4 pint double cream
340 g (12 oz) fresh raspberries or frozen raspberries, slowly thawed
1 oz icing sugar
30 g (1 oz) ground almonds
85 g (3 oz) caster sugar
1/4 tsp salt
1/2 tsp cinnamon
85 g (3 oz) butter
1 egg, beaten
1/4 pint of milk
1 tbsp raspberry jam
1/4 pint double cream
340 g (12 oz) fresh raspberries or frozen raspberries, slowly thawed
1 oz icing sugar
method
1. Sift the flour, almonds, sugar, salt and cinnamon into a bowl and rub in the butter. Add beaten egg and milk to make a scone-like dough.
2. Preheat the oven to 230°C (450°F) Gas 8. Divide the dough in two and gently shape each half to fit into greased 8-inch sandwich tins. Cook in the oven for 10-15 minutes.
3. Remove from the oven and, when cold, spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
4. Sprinkle the raspberries with icing sugar, cover with the second layer and spread the second layer with more cream. Decorate with a few raspberries.
5. Serve.
2. Preheat the oven to 230°C (450°F) Gas 8. Divide the dough in two and gently shape each half to fit into greased 8-inch sandwich tins. Cook in the oven for 10-15 minutes.
3. Remove from the oven and, when cold, spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
4. Sprinkle the raspberries with icing sugar, cover with the second layer and spread the second layer with more cream. Decorate with a few raspberries.
5. Serve.
serving amount
makes 1 shortcake
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