2. Sift the flour and the salt into a bowl.Rub in the margarine until the mixture resembles breadcrumbs.
3. Stir in sugar and currants.
4. Make the yoghurt up to 8 fl.oz. using milk and stir into the flour mixture.
Knead lightly until smooth and either roll out or press out to fit into the tin.
5. Mark into wedges by making 4 slits about 1/4 in deep on the top of the dough so that it will be easy to cut into pieces when filled.
6. Bake in the centre of oven for 30-35 minutes and then allow to cool.
Make the filling:
With a wooden spoon,cream the margarine until soft.Gradually stir in the honey.Split shortcake across middle to form two layers,then spread bottom layer with honey filling and scatter over the sliced bananas.Place top layer over filling.
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