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Receta Boysenberry Shortcake

Name: Boysenberry Shortcake
Ingredients: 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

de Global Cookbook

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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 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then fold in the sugar.
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 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 When cool, spread one of the layers with Boysenberry jam, and then generously with the double cream and Boysenberries.
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.