Mon, 30 July 2018
The perfect bake for afternoon tea. The shortcake is a mixture of scone and cake with a light buttery crumb, perfect with strawberry jam and cream.
Ingredients:
300g plain flour
85g sugar
2 tsp. baking powder
100g butter, cold and cubed
250ml cream
1 egg, lightly beaten with 1 tbsp water to glaze
To serve:
Strawberry jam
500ml softly whipped cream
Extra sliced strawberries
Method:
Preheat the oven to 200C.
For the shortbread place the flour, sugar and baking powder into a large bowl. Use a whisk to mix everything together. Using your fingertips rub the butter into the flour mix. It's fine to leave some butter visible.
Create a well in the centre and pour in the cream. Use your hand in a claw shape or use a round bladed knife to bring the mix together. Work quickly with a light touch to form a soft dough. Pat it down gently and cut out 8 rounds using a biscuit cutter.
Place on a tray lined with baking paper. Brush with the egg wash and scatter sugar on top. Bake for 15-20 minutes until risen and lightly golden.
Leave to cool on a wire rack before serving with the jam, whipped cream and extra sliced strawberries.
