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Title: Benedictine Nuns - Raspberry And Strawberry Shortcake
Yield: 1 Serving

Ingredients

     35 g  fresh raspberries or frozen
           -raspber; (12 ounces)
           -- slowly thawed
     20 g  self raising flour; (7
           -ounces)
      2    5 g -- (1 ounce) ground
           -- almonds
    1/4 ts salt
      2 ts cinnamon
      8    5 g -- (3 ounces) caster
           -- sugar
      1    egg; beaten
     15 ml milk; (1/4 pint)
      1 tb raspberry jam
      2    5 g -- (1 ounce) icing
           -- sugar
    1/4 pt double cream

Instructions

Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter,
mix in the sugar. Add the beaten egg and milk to make a scone-like dough.
Divide dough in two and gently shape each half to fit into greased
20cm/8-inch sandwich tins. Cook in a preheated oven at 230Ec/450EF/Gas 8
for 10 to15 minutes. Remove from the oven and cool on a wire rack. When
cold spread one of the layers with raspberry jam, then generously with the
double cream and raspberries. Sprinkle raspberries with icing sugar,
cover with the second layer and top with more cream. Decorate with a few
raspberries. Best eaten when fresh.

Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved

Converted by MC_Buster.

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Contributor: TWO FAT LADIES SHOW #FL1CO1

Preparation Time: 0:00

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