Raspberry shortcake,Seek ate Raspberry shortcake recipes

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Raspberry shortcake

Serves 4

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Ingredients

For the shortcake125g/4½oz unsalted butter, softened40g/1¾oz caster sugar1 tsp finely grated orange zest170g/6oz plain flour40g/1¾oz blanched best-quality almonds, freshly ground (quite fine but still with some texture)40g/1¾oz toasted white breadcrumbs (see note above) For the raspberries250ml/9fl oz double cream a large bowl of raspberriesa small bowl of caster sugara little icing sugar, for sifting

Method

1. Beat the butter and sugar together well until pale. Add the orange zest and beat very well. Add the flour, ground almonds and breadcrumbs, and mix thoroughly into a soft dough. 2. Place a large piece of baking parchment onto a work surface. Place the dough at one end of the paper, then roll it in the paper to make a sausage shape roughly 5cm/2in in diameter. Seal the sausage in the paper and chill overnight. 3. Preheat the oven to 170C/340F/Gas 3. 4. Line a large baking sheet with baking parchment. Cut the roll of shortcake dough into slices the thickness of a one-pound coin and lay them on the baking parchment. Bake for 12-15 minutes or until golden-brown. Leave the shortcake to cool and become crisp. Choose the 12 best shortcakes and store the rest for another time.5. When ready to serve, whip the cream to soft peaks. Apply a comma-shaped swirl of cream onto each of four plates (this helps stop the shortcake sliding around) and sit a shortcake on top. Spoon on a generous spoonful of cream and heap with a few raspberries, then sprinkle a little caster sugar over. Apply another small spoonful of cream and place another shortcake on it. Repeat with more cream, a few more raspberries and another little blob of cream, then place the last shortcake on top and add a dusting of icing sugar. Repeat this process to make four shortcake stacks. (If your raspberries aren' t quite sweet enough, layer the shortcakes with a mix of half cream and half custard instead of all cream, adding a touch of vanilla extract and lemon juice to taste.)

Other ways:

Serves 4

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Ingredients

For the pastry150g/5¼oz unsalted butter250g/8¾oz plain flour, plus extra for dustingpinch salt80g/2¾oz caster sugar1 whole free-range egg1 free-range egg yolkFor the filling200ml/7¼fl oz double cream55g/2oz icing sugar, sieved, plus extra for dusting½ vanilla pod, split and seeds scraped out2 punnets raspberries

Method

1. Preheat the oven to 160C/320F/Gas 2.2. For the pastry, place the butter, flour and salt in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.3. Beat the egg and egg yolk in a jug and add enough of this mixture to the flour mixture to make a smooth dough. Bring the dough together into a ball and gently flatten. Wrap in cling film and chill in the fridge for up to half an hour.4. Meanwhile, for the filling, whisk the double cream, icing sugar and vanilla seeds together until soft peaks form when the whisk is removed. Chill in the fridge until required.5. Roll out the pastry on a floured surface to a thickness of about 0.5cm/½in and cut out 12 x 8cm/3½in rounds using a cutter. Place on a baking tray lined with greaseproof paper and bake in the oven for 5-8 minutes, until golden-brown. Remove from the oven and allow to cool.6. Spoon a little cream mixture onto the centre of each of four serving plates. Place a pastry round on top (saving the best pastry round for the top) and arrange a layer of raspberries on to this. Spoon the cream mixture over and repeat this process, finishing with the pastry. 7. To serve, dust with icing sugar.

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