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Receta Boysenberry Shortcake
by Global Cookbook

Boysenberry Shortcake
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Ingredientes

  • 350 gm Fresh Boysenberries or possibly frzn Boysenberries, slowly thawed
  • 200 gm Self-raising flour
  • 25 gm Grnd almonds
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 85 gm Butter, softened
  • 85 gm Caster sugar
  • 1 x Egg, beaten
  • 150 ml Lowfat milk
  • 1 Tbsp. Boysenberry jam
  • 25 gm Icing sugar
  • 1/4 pt Double cream

Direcciones

  1. 1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then fold in the sugar.
  2. 2 Add in the beaten egg and lowfat milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.
  3. 3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 min. Remove from the oven and cold on a wire rack.
  4. 4 When cool, spread one of the layers with Boysenberry jam, and then generously with the double cream and Boysenberries.
  5. 5 Sprinkle the Boysenberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few Boysenberries. It's best eaten when fresh.