Crisp raspberry shortcakes

Serves: 4

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• 300 gram(s) plain flour
• 2 tablespoon(s) baking powder
• ½tsp salt
• 50 gram(s) caster sugar, plus extra for dredging
• 1 teaspoon(s) finely chopped fresh rosemary or thyme leaves, or whole lavender flowers
• 300 ml (½pt) double cream
• 2-4tbsp milk, plus a little extra for brushing
• Flour, for dusting
• Sugar, for dusting
• To serve
• Whipped cream
• Raspberries

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.

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