INGREDIENTS

INSTRUCTIONS

Measure the dry ingredients and sugar for the shortcake into a bowl.
Rub in the butter until the mixture resembles breadcrumbs (this can  be
done in a food processor). Work the mixture together. Roll on a
lightly floured surface into a 25cm (10 inch) circle. Lift this onto
the baking tray.  Cut out a 10cm (4 inch) circle from the centre and
use this to make a  few diamond-shaped pastry leaves, marking on the
veins; place on the  baking tray too. Prick the ring with a fork and
crimp the edge. Allow  to rest in the fridge for 1/2 hour if possible,
then bake at Gas mark  Chop each square of chocolate into four and
sprinkle them over the  shortcake immediately it comes out of the oven.
Warm the jam and stir in all the fruit and the nuts, chopped as
necessary. Carefully spread this over the cool shortcake ring; add  the
biscuit and angelica leaves.  Mix the icing sugar with lemon juice then
drizzle the glace icing  over the top. Lift on to a pretty plate or
cake board and decorate  with a ribbon bow.  Converted by MC_Buster.
NOTES : Although this is specially for Christmas time, do try it on
other occasions.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 40.3mg
Sodium: 430.9mg
Potassium: 48.6mg
Carbohydrates: 20.3g
Fiber: <1g
Sugar: <1g
Protein: 2.5g