Raspberry and Strawberry Shortcakes with Cream
Ingredients
- 275g self raising flour
- 1 tsp baking powder
- 80g cold butter diced
- 80g caster sugar
- 80ml warm milk
- 1 medium egg beaten
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Icing sugar to finish (optional)
Preparation
Stir the lemon juice into the warm milk and set aside. Beat the butter, baking powder and sugar into the flour in a mixer if you have one (use a food processor or rub in with you fingers if you don’t have one xx) Then mix in the beaten egg, milk and lemon mixture and vanilla until smooth and well combined. Refrigerate for 30 mins to firm.
Turn on fan oven to preheat to 190 degrees Celsius. And in the meantime, flour your kitchen top and rolling pin. Roll the dough to a few cms thick and fold it over and repeat a few times.
Roll out a final time to 2 cm thick, grease a 6/7 smooth edged cutter and cut out approx 8 discs. Re roll if necessary to get the last couple out of the offcuts.
Wash the tops with a little milk and bake for 10-11 mins. Finish with a dusting of icing sugar and serve as shown.
