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Diamond Jubilee recipe: Strawberry Shortcakes
12:30pm Wednesday 30th May 2012 in Leisure
Strawberry Shortcakes (Makes 6)
225g (8oz) self-raising flour
A pinch of salt
25g (1oz) ground almonds
125g (4 1/2oz) butter
60g (2oz) caster sugar, plus extra for sprinkling
1 egg yolk
150ml (10fl.oz) double cream
1tbsp caster sugar
250g (9oz) strawberries, 3 reserved and the remainder sliced
Preheat the oven to 180C/350F/Gas Mark 4.
Lightly grease a baking tray. Sift the flour and salt together and mix in the ground almonds.
Cream the butter and sugar together and the egg yolk. Work in the flour and almond mixture using your fingers to make a fine dough.
Roll the mixture out on a lightly floured surface to about 4mm (1/4 inch) thick and cut out 12 x 7cm (23/4 inch) rounds using a fluted cutter and re-rolling as needed.
Place on the prepared tray, sprinkle with a little caster sugar and bake for 8-10 minutes. Leave to go cold.
Whip the cream, adding the sugar, and pipe a rosette on top of six of the biscuits.
Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits. Add the rosette-topped biscuits and decorate each with half a strawberry.