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Receta Benedictine Nuns Raspberry And Strawberry Shortcake

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Ingredientes

Cost per recipe $0.96 view details
  • 35 gm Fresh raspberries or possibly frzn raspberries, (12 ounces) slowly thawed
  • 20 gm Self raising flour, (7 ounces)
  • 2 x 5 g, (1 oz) grnd almonds
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 8 x 5 g, (3 ounces) caster sugar
  • 1 x Egg, beaten
  • 15 ml Lowfat milk, (1/4 pint)
  • 1 Tbsp. Raspberry jam
  • 2 x 5 g, (1 oz) icing sugar
  • 1/4 pt Double cream

Direcciones

  1. Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, fold in the sugar. Add in the beaten egg and lowfat 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 min. Remove from the oven and cold on a wire rack. When cool spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
  2. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 261g
Calories 479  
Calories from Fat 247 52%
Total Fat 28.02g 35%
Saturated Fat 15.94g 64%
Trans Fat 0.0g  
Cholesterol 266mg 89%
Sodium 959mg 40%
Potassium 331mg 9%
Total Carbs 47.47g 13%
Dietary Fiber 5.1g 17%
Sugars 18.78g 13%
Protein 11.8g 19%
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