Recipe home
Crisp raspberry shortcakes
Ingredients
300g (11oz) plain flour
2tbsp baking powder
½tsp salt
50g (2oz) caster sugar, plus extra for dredging
1tsp finely chopped fresh rosemary or thyme leaves, or whole lavender flowers
300ml (½pt) double cream
2-4tbsp milk, plus a little extra for brushing
Flour, for dusting
Sugar, for dusting
To serve
Whipped cream
Raspberries
These shortcakes are like traditional scones, but slightly sweeter and quick to make
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
1 Preheat the oven to 200ºC/180ºC fan/Gas 6.
2 Mix the dry ingredients and the herbs together in a bowl. Add the cream and enough milk to form a stiff dough.
3 Tip on to a lightly floured board and pat or roll to a thickness of about 2.5cm (1in). Cut into 8cm (3¼in) circles and place on a floured baking sheet. Brush the tops with a little extra milk and dust liberally with sugar.
4 Bake in the preheated oven for 10-12 minutes until well risen and light brown. Allow to cool on a rack. Split open the shortcakes and fill with whipped cream and raspberries and serve.
Comments
In this month's issue of...
- ANGELINA's turmoil!
- FASHION special: 43 packed pages
- What's really giving your AGE away?
- Fast seasonal FOOD for friends
- 21st century FAMILIES
- 20% off WALLIS
Community
Forums
|
18/3/2010 7:30:20 PM
|
|
18/3/2010 7:25:36 PM
|
Blogs
|
By Jack Shamash:
18/3/2010 3:11 PM GST
|
|
By Adrienne Wyper:
17/3/2010 2:18 PM GST
|
