Posts Tagged ‘Shortbread’

Raspberry shortcake

May 10, 2010

Raspberry shortcake

My sister and I popped into Sainsburys on Friday night to pick up bits and bobs to make pizza. On our way out they were giving out little strawberry shortcakes to promote strawberries which are in season. Never ones to say no to free food Fiona and I dug in. They had used a packet shortbread (Deans to be precise) some thick custard (Fiona thinks it was cream…) and a slice of strawberry. To our surprise it was really rather good.

So when we were working out what to make for Sunday lunch dessert I suggested we make our own strawberry shortcake. We went to the supermarket and there were no bloody strawberries!!!

Sods law!! Anyway after some debate about whether or not to “just buy a packet frozen lemon tart” (please NOOOOOOOOOOO!!!!!) or not I managed to convince my sis that we could do the shortcake with raspberries instead.

Anywho neither of us had made shortbread before so we consulted Fiona’s selection of fabulous cook books and Sue Lawrence (excellent Scottish cook) came up trumps with a relatively simple recipe.

Fiona made the dough on Sunday morning before I had even woken up and pre running the Edinburgh 10 km race (well done Fee).

After we had cooked the shortbread we were sure we had stuffed it up but miraculously it turned out perfectly and tasted absolutely amazing!!

Here is the recipe (care of the lovely and talented Sue Lawrence)

For the shortbread:
225g /8oz butter (slightly salted), softened
110g/4oz caster sugar (golden caster if possible)
225g/8oz plain flour, sifted
150g/5oz cornflour, sifted

Method

1. Make the shortbread: Place the butter and sugar in a mixer or food processor and cream until pale.
2. Once well amalgamated, add the flour and cornflour and blend briefly, just until thoroughly combined. Tip into a buttered Swiss-roll tin (23x33cm/9×13″) and, using floured hands, press down so it is level all over.
3. Prick all over (do this carefully, so that you do not disturb the level surface) then bake at 150C/300F/Gas 2 for 50-60 minutes. What you are looking for is a uniform pale golden all over. Do not allow it to become golden brown.
4. Remove and dredge all over with caster sugar then cut into squares. Leave for 5 minutes or so then carefully decant onto a wire rack to cool.

******BTW we didn’t have any cornflour so we just added in a bit more plain flour AND ours was a wee bit browner than the recommended “pale golden” but still tasted fab AND we didn’t put any additional sugar on it – it really doesn’t need it as it’s super rich anyway.

Also when it comes out of the oven you will think that you’ve done something wrong as it is soft “and shortbread is supposed to be firm!!” but don’t worry it will be ok once it cools.

Anyway back to the recipe:

1 punnet of raspberries
approx 200 ml tub of double cream (not the thickened cream)
Vanilla extract
1 teaspoon caster sugar
Icing sugar for decoration

Add a few drops of vanilla extract and 1 teaspoon of caster sugar to the cream. Whip cream until it forms soft peaks.

I cut the shortbread into approx 4-5 cm squares and put one on the base, a dollop of cream and a handful of raspberries on top then I placed another square on top. Then dusted it with a little icing sugar.

Super easy, rather impressive and will definitely cook this again!!!

The good things about this is you can cook the shortbread in advance and have it in an airtight tin ready to use when needed.

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