| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jude3 |
8 |
servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 1 |
c |
Castor sugar |
| 400 |
g |
Butter |
| 1 |
|
Egg |
| 1 |
tb |
Milk |
| 1/2 |
ts |
Vanilla essence |
| 3 |
|
Punnets strawberries |
|
|
Icing sugar |
| 1 |
|
Punnet strawberries |
| 2 |
tb |
Sugar |
| 2 |
tb |
Liqueur or orange juice |
| 1 |
ts |
Grated orange rind |
INSTRUCTIONS
SHORTCAKE
SAUCE
Shortcake:
Sift flour into a wide circle directly onto a work surface.
Spread sugar on the inside edge of the flour.
Cut butter into pieces and place over the sugar and flour.
Slowly work butter into flour.
Add egg, milk and vanilla and work into flour until you have a firm dough.
Alternatively use a food processor or mix in a bowl.
Divide dough into two equal portions. Wrap in plastic wrap and refrigerate
for 1 to 2 hours.
Remove from fridge and roll each piece into a 29cm circle and mark into
eighths with a knife.
Bake at 180 C for 15 to 20 minutes or until light golden. Cool.
Place one shortcake disc on a serving platter.
Hull strawberries and cut if large. Place over remaining shortcake disc.
Reassemble triangles of shortcake over strawberries. Dust with icing sugar.
Sauce:
Mash strawberries in a bowl with sugar, liqueur or orange juice and orange
rind. Makes about one cup.
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