INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230 C, 450 F, Gas Mark 8.  For the shortcakes: Sift
the flour, salt and baking powder into a  large bowl, add the sugar and
butter, rub in until the mixture  resembles fine breadcrumbs.  Add in
the milk and mix until the mixture forms a soft dough. Knead  on a
lightly floured surface for 30 seconds.  Roll out to a thickness of 1cm
(1/2 inch). Cut out 8 discs with a 7cm  (3 inch) cutter, rerolling the
trimmings where necessary.  Place on a greased baking tray and cook for
15 minutes until risen and  golden brown. Allow to cool.  For the
strawberry coulis: Place the strawberries in a saucepan and  cook for
10-15 minutes, or until soft and pulp like. Remove from the  heat and
sieve to remove the seeds. Place to one side to cool.  For the filling:
In a bowl combine the mascarpone with the cream to  make a loose
mixture. Place a 1cm (1/2 inch) star nozzle into a  forcing bag, and
pipe the mixture onto 4 of the shortcakes  sandwiching together with
the remaining four discs. Dust with icing  sugar.  Flood the plate with
some strawberry coulis and top with a sandwiched  shortcake and serve.
Converted by MC_Buster.  NOTES : An ideal tea time treat, not disimilar
to traditional scones  and jam.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
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Calories: 834
Calories From Fat: 388
Total Fat: 43.4g
Cholesterol: 178.8mg
Sodium: 2242.1mg
Potassium: 705mg
Carbohydrates: 60.6g
Fiber: 2.1g
Sugar: <1g
Protein: 49.1g