8oz. (200 gm.) self-raising flour
1 level tsp baking powder
1/2 level tsp. salt
2 level Tbsp. caster sugar
2oz. (50 gm.) butter
1 standard egg
Cold milk
Extra milk or a little beaten egg for brushing.FILLING
Butter
8-12oz. (200-300 gm.) fresh strawberries, sliced
Icing sugarTOPPING
4 heaped tsp. whipped or clotted cream
Icing sugar
- Pre-heat oven to very hot, 450 F or Gas No. 8 (232 C)
- Sift flour, baking powder, salt and sugar into mixer bowl.
- Cut butter into small pieces and add to flour mix.
- With mixer at low speed, run beaters through ingredients until they resemble fine breadcrumbs.
- Break egg into measuring cup. Make up to 1/4 pint (125 ml) with cold milk. Beat well together with fork.
- Add all at once to flour mix. Using a knife, mix to a soft dough.
- Turn out on to a floured surface and knead lightly until smooth.
- Roll out to 1 inch (2.5 cm.) thickness and cut into 4 rounds with a 3 1/2 to 4 inch (9- 10 cm.) cutter.
- Transfer to greased baking tray and brush tops with milk or egg.
- Bake near top of oven for 15-20 min’s. or until well risen and golden.
- Transfer to wire cooling rack.
- When lukewarm, gently break each shortcake in half with your finger and spread thickly with butter.
- Sandwich together with strawberry slices, reserving a few for decoration.
- Top each with cream and strawberries, the dredge with icing sugar.
- Serve straight away.
Serves 4
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7