These delicious biscuits are quick and easy to make – and they are such a treat. Perfect for afternoon tea with the girls!
Strawberry Shortcakes
20
18
MINS
MINS
Metric
Imperial
INGREDIENTS
| A little Trex, for greasing | |
| 1 | Medium egg |
| 75g | Caster sugar |
| 100g | Trex, at room temperature |
| 200g | Plain flour |
| Pinch of salt | |
| 50g | Polenta or semolina |
TO DECORATE
| 227g | Pot clotted cream |
| 10 | Strawberries, halved |
| Icing sugar, for sprinkling |
Method
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.
Beat the egg and sugar together using a wooden spoon.
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.
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.
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.
When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.
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