Raspberry Almond Shortcake

For 6 portions you need

6 oz. plain flour
4 oz. margarine
3 oz. ground almonds
3 oz. castor sugar
1 yolk of egg to bind

To decorate

1 medium punnet raspberries
1/4 pint double cream
sugar to taste

  • Sieve flour into the mixing bowl.
  • Rub in margarine until mixture resembles fine breadcrumbs.
  • Stir in ground almonds and sugar.
  • Add yolk of egg. mix together lightly but firmly.
  • Turn on to lightly-floured board and roll out fairly thinly.
  • Cut in three 6-inch rounds and place on well greased baking sheet.
  • Bake for time and temperature given.
  • Cool on a wire tray.
  • Place twelve of the best raspberries on one side for decoration.
  • Lightly crush remainder in a bowl.
  • Whisk the cream until stiff.
  • Mix most of cream with crushed raspberries, sweeten.
  • Sandwich the layers with raspberry cream, pipe or spoon the remainder of cream on top.
    decorate with raspberries.

Oven temperature 325-350°F- Gas Mark 3-4
Oven position: centre

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