Raspberry Shortcake Recipe at MyDish

Raspberry Shortcake

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Method

  • 1. Lightly grease a 25cm loose-based flan tin.

  • 2. 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.

  • 3. Press dough evenly into tin, bake in a moderate oven for about 20 minutes or until lightly browned and let cool.

  • 4. Place shortcake on a serving plate, decorate with raspberries. Warm jam in a small pan, strain and brush evenly over the fruit.

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    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

    By Views 1041  Added Thu Mar 4 2010

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