raspberry shortcake
SERVES 12
ingredients
- 250g butter
- 1 tsp grated lemon rind
- 1 tbsp lemon juice
- 110g caster sugar
- 50g rice flour or ground rice
- 150g self-raising flour
- 200g plain flour
- 250g raspberries
- 160g raspberry jam
method
- Lightly grease a 25cm loose-based flan tin.
- Have butter at room temperature. Beat butter, rind, juice and sugar in a small bowl with electric mixer until creamy. Stir in sifted flour in 2 batches, press the ingredients together gently and knead lightly until smooth.
- Press dough evenly into tin, bake in a moderate oven for about 20 minutes or until lightly browned and let cool.
- Place shortcake on a serving plate, decorate with raspberries. Warm jam in a small pan, strain and brush evenly over the fruit.
helpful tip
As an alternative, why not try this recipe with strawberries instead?
Products which you may find helpful with this recipe...