Raspberries & Cream Shortcakes
Preparation 15 minutes
Cooking 25 minutes
½ cup (110g) caster sugar
1½ cups (225g) self-raising flour
½ teaspoon sea salt flakes
1 tablespoon coffee sugar crystals
250ml crème fraiche
1 teaspoon vanilla bean paste
2 tablespoons icing sugar
- Preheat the oven to 180 ‘C Mark out 16 x 3cm squares in an area 12cm x 12cm on a piece of baking paper. Turn paper upside down and place on a board or baking tray.
- Beat butter and caster sugar to a cream. Add egg, mix well. Stir through self-raising flour and salt and mix until just combined. Tip mixture out onto prepared tray and form into the marked rectangle that is 12cm x 12cm. Cut into 16 x 3cm squares (and slide paper onto baking tray if not already on it). Sprinkle with coffee sugar crystals. Bake for 25 minutes or until golden. Cool on a wire rack. Allow to cool slightly, then cut through to separate into 16 squares. Using a serrated edge knife, carefully cut each square in half horizontally. Leave to cool completely on a wire rack.
- While the shortcakes are cooling, combine crème fraiche, vanilla bean paste and icing sugar and mix until smooth.
- To serve, split the shortcakes in half horizontally and spread the cut side of each shortcake in half with a heaped teaspoon of crème fraiche filling. Place a few raspberries on the base of each shortcake half, top with remaining shortcake half (crème fraiche mixture side down) and serve immediately.
Lyndey’s tip: A palette knife or blunt side of a dinner knife can be helpful in forming the edge of the pastry into a rectangle.