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Mixed berry shortcake |
Ingredients: For the shortcake:
150g self-raising flour 25g ground rice 1 tablespoon lemon zest 50g soft brown sugar 150g butter For the hot berry sauce: 350g mixed berries (blackberries, blueberries or raspberries) 115g caster sugar 1 vanilla pod |
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| Directions: Preheat the oven to gas mark 5/190C. Mix together the flour, ground rice, lemon zest and soft brown sugar. Rub in the butter and bring the mixture together to form a soft dough. Divide the dough into four and pack into four 7 cm loose-bottomed, fluted flan tins. Bake for 17-20 minutes. Meanwhile, place the fruit in a saucepan and add the sugar. Using a small sharp knife, split the vanilla pod open and add the seeds to the mixture and cook for 3 minutes. Using a slotted spoon, remove and reserve the fruit. Bring the sauce to the boil and simmer for 5-10 minutes. Stir until thickened. Remove the cakes from the oven and loosen the edges, then spoon the fruit on top. Drizzle with sauce and serve. |
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Prep Time: Cook Time: Serves: Calories: Carbs: Fat: Protein: |
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Source: Discover the Origin |
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