Serves 4
Ingredients:
2 cups (250g) self-raising flour
75g butter, chopped
¼ cup (60g) caster sugar
2 egg yolks
¼ cup (60ml) milk
⅓ cup (105g) strawberry jam, warmed
250g fresh strawberries, hulled and thinly sliced
icing sugar, to dust
Method:
- Preheat the oven to moderate 180°C (350°F). Line a baking tray with baking paper.
- To make the pastry, sift the flour into a large bowl and add the chopped butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the sugar.
- Make a well in the centre and add the combined egg yolk and milk and mix with a flat-bladed knife, using a cutting action until the mixture comes together in beads. Gently gather the dough together and lift out onto a lightly floured work surface. Press together into a 16cm round and place onto the prepared tray. Bake for 20 minutes, or until cooked and golden.
- Place the pastry on a wire rack to cool for a few minutes before slicing horizontally in half with a serrated knife. Spread the bottom half with the jam and scatter with the strawberries. Replace the top half and dust liberally with sifted icing sugar. Cut the shortcake into thick wedges. This is delicious served with lightly whipped cream on the side.
Nutrition per serve:
Protein 9g;
Fat 7g;
Carbohydrate 82g;
Dietary Fibre 4g;
Cholesterol 100g;
1766 kj (422 cal)
Note: You can also use raspberries or a combination of other berries for the shortcake.
