Strawberry shortcake

This slice is very oldfashioned, but one that fits in perfectly with our great New Zealand picnics. Sweet, crumbly and nostalgic.

Serves 1216

250g butter, softened 120g sugar

1 egg yolk

350g flour

13 tsp cold water 300ml strawberry jam 300g icing sugar

13 tsp hot water

Optional drop or two rosewater

Method

Heat the oven to 170degC.

Line a deepsided cake tin, 20cm x 18cm or similar, with greaseproof paper. Using an electric beater, or a lot of elbow grease, cream the butter and sugar until light and creamy.

Add the egg yolk and mix for a further 2 minutes.

Add the flour and mix gently to

combine. Feel the mixture: if it still crumbles between your fingers it is too dry. Add 1 tsp of water at a time as it can change very rapidly. When the dough sticks together, turn out immediately and mould into a ball. Cut in half and roll the first half out to line the base of the baking tin. Press down lightly so the dough is even.

Spread the jam evenly over the dough. Roll out the remainder of the dough to cover the jam. Press together firmly and bake for 20 minutes or until the shortcake is golden and firm. Remove and cool.

When the slice has cooled, mix the icing sugar with enough water to make the icing spreadable, but not too runny. Add 12 drops of red food colouring and swirl together.

Pour over the top of the shortcake, moving it gently to allow the icing to run smoothly across.

Let sit until the icing is set firm (3060 minutes).

Cut into desired sizes. It will keep for 47 days.

PHOTO: SIMON LAMBERT As the days get a bit cooler and darker it is time to make the most of the good days — so this weekend, why not make a picnic? You do not have to go far, just to the backyard. Throw out a blanket, get out the deck chairs and a brolly, if needed. Get the whole family involved in making some picnic fare. Alison Lambert has some good recipe ideas for tasty finger food.