Strawberry Shortcakes
Ingredients - Shortcakes
- 160g Plain Flour,
- ½ tablespoon Baking Powder,
- 1 ½ tablespoon Caster Sugar,
- 60g Butter, Frozen,
- 1 Egg,
- 60ml Single Cream,
To serve
- Sliced Strawberries,
- Thick crème fraiche (such as Rachel Organics from health food shops) or Whipped Double Cream.
Method
- Preheat the oven to 220?c/gas mark 7.
- In a large bowl mix together the flour, baking powder and sugar.
- Grate the butter into the dry ingredients and with your fingertips finish crumbling the butter. into the flour.
- Beat together the egg and cream. Pour a little into the flour mixture at a time, mixing with a knife as you go to form a soft dough. You may not need all the egg/cream mixture.
- On a floured work surface roll out gently to a thickness of 2cm. With a 6 ½ cm heart cutter, cut out hearts and place on a baking tray.
- Bake in the oven for 10-15 mins until golden brown.
- Leave to cool slightly before splitting and filling with the strawberries and crème fraiche or cream.
Best eaten warm on the day they are made.