| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
c |
Self-raising flour |
| 1 |
tb |
Caster sugar |
| 6 |
tb |
Soft butter |
| 1 |
|
Egg; lightly beaten |
| 4 |
tb |
Milk |
| 150 |
ml |
Whipping cream |
| 1 |
|
Punnet strawberries; stems removed, cut |
|
|
; into thick slices |
|
|
Icing sugar for dusting |
INSTRUCTIONS
FILLING
1. Pre-heat oven to 200deg.C. Lightly grease a large baking tray or line
with Glad Bake.
2. Place flour and sugar into mixing bowl and rub in the butter until it
resembles fine breadcrumbs. Add egg and milk and mix to a soft dough. Knead
gently until smooth, then roll out to about 1.5cm. Using a biscuit cutter,
cut into six rounds and place on baking tray. Brush with a little milk and
bake for about 10 minutes or until well risen and golden. Remove from tray
and cool on wire rack.
3. Whip cream and store in refrigerator until required. To serve, cut cakes
in half horizontally. Spread one half with cream and a layer of
strawberries and cover with cake top. Place on serving platter and dust
with icing sugar.
Converted by MC_Buster.
Per serving: 1028 Calories (kcal); 108g Total Fat; (92% calories from fat);
11g Protein; 8g Carbohydrate; 526mg Cholesterol; 608mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Famous last words: I did it my way”