Old-fashioned favourites consisting of fresh strawberries and cream sandwiched between melt-in-the-mouth shortcake biscuits.
Preparation: 40 minutes + cooling
Plus: Baking Time: 8-10 minutes
- 225g Self-raising Flour
- a pinch of Salt
- 25g Ground Almonds
- 125g Butter
- 60g Caster Sugar, plus extra for sprinkling
- 1 Egg Yolk
- 150ml Double Cream
- 1 tblsp Caster Sugar
- 250g Strawberries, 3 reserved and the remainder sliced
- Preheat the oven to 180C/Gas Mark 4.
- Lightly grease a baking tray.
- Sift the flour and salt together and mix in the ground almonds.
- Cream the butter and sugar together and add the egg yolk.
- Work in the flour and almond mixture using your fingers to make a fine dough.
- Roll the mixture out on a lightly floured surface to about 4mm thick and cut out 12 x 7cm rounds using a fluted cutter and re-rolling as needed.
- Place on the prepared tray, sprinkle with a little caster sugar and bake for 8-10 minutes.
- Leave to go cold.
- Whip the cream, adding the sugar, and pipe a rosette on top of six of the biscuits.
- Fold the sliced strawberries into the remaining cream and spoon on top of the remaining biscuits.
- Add the rosette-topped biscuits and decorate each with half a strawberry.
This recipe is from Vintage Tea Time published by Simon & Schuster in 2012 ISBN 978-0-85720-859-0 priced £12.99
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