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Catherine's Strawberry Shortcakes

Wed, 19 May 2021

Catherine's Strawberry Shortcakes

RECIPE - Strawberry Shortcakes

Ingredients:
175g/6oz Odlums Cream plain Flour
50g/2oz Caster Sugar
125g/4oz Butter (at room temperature)

To Decorate:
1 Strawberries
Whipped Cream
Icing Sugar for dredging

Method:
1. Preheat oven to 180°C/350°F/Gas4. Lightly grease a flat baking tray.
2. Put the flour and sugar into a bowl. Add the butter and rub into the dry Ingredients, continue until mixture forms a dough.
3. Transfer to a lightly floured surface and gently knead. Next roll out to 5mm / 1/4" thickness. Cut into 8cm / 3" rounds or heart shapes; this will make about 12. Place on the prepared tin and bake for about 10 to 15 minutes until a pale brown colour. Keep an eye on them as they burn very easily!
4. Leave on tin for a few minutes, then transfer to a wire tray to cool completely. Once cold, store in an airtight tin.
5. To Serve: Spread a little cream on a biscuit then a few slices of strawberry and top with another biscuit. Finally, dust with some icing sugar.

 

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