Step 1
Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.

Step 2
Beat the egg and sugar together using a wooden spoon.

Step 3
Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.

Step 4
Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Stamp into rounds with a 6cm (2 ½ in) cutter and transfer to the prepared baking trays.

Step 5
Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Step 6
When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.

Strawberry Shortcakes

Strawberry Shortcakes

These delicious biscuits are quick and easy to make – and they are such a treat. Perfect for afternoon tea with the girls!

20

Serves: 20

18
MINS

Bake Time: 18 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
11 Medium egg
75g3oz Caster sugar
100g4oz Trex, at room temperature
200g7oz Plain flour
Pinch of salt
50g2oz Polenta or semolina

To decorate

227g227g Pot clotted cream
1010 Strawberries, halved
Icing sugar, for sprinkling

METHOD

Step 1
Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.

Step 2
Beat the egg and sugar together using a wooden spoon.

Step 3
Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.

Step 4
Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Stamp into rounds with a 6cm (2 ½ in) cutter and transfer to the prepared baking trays.

Step 5
Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Step 6
When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.

BAKE MODE

WHY NOT TRY ...