Mixed berry shortcake
recipe
Mixed berry shortcake
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Serve this fruity pud with a glass of LBV Port
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
Directions
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- Preheat the oven to gas mark . 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 cm loose-bottomed, fluted flan tins. Bake for - minutes.
Source: Discover the Origin
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