Raspberry Shortcake
Over a year ago
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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
Accompaniment
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Method
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1
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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