STRAW­BERRY SHORT­CAKES

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 6

Melted un­salted but­ter, for greas­ing 270g (9¾oz) plain flour 1tbsp bak­ing pow­der 550ml (20fl oz) dou­ble cream, plus ex­tra for brush­ing 450g (1lb) straw­ber­ries, sliced 1tbsp caster sugar 1tbsp ic­ing sugar 1tsp vanilla ex­tract Pre­heat the oven to 220°C/gas 7 and lightly grease a bak­ing sheet. Sift the flour, bak­ing pow­der and a pinch of salt into a bowl. Add 300ml (½pt) of cream and mix to a dough. Gen­tly knead on a lightly floured sur­face, then pat into a 25cm (10in) round, about 7mm (½in) thick.

Cut out 4 rounds with a 7½-8cm (2¾-3¼in) cut­ter and place on the bak­ing sheet. Gather the scraps of dough and pat out again to cut an­other 2 rounds. Brush the tops with cream and bake for 15-20 min­utes or un­til golden. Trans­fer to a rack to cool.

Gen­tly mash or stir the straw­ber­ries in a bowl with the sug­ars and vanilla. Beat the re­main­ing cream un­til it just holds soft peaks. Once cool, halve the short­cakes and sand­wich to­gether with cream and the straw­berry mix.

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