FOR THE SHORTCAKES
300 g Plain flour; (10oz)
1 ts Salt
2 ts Baking powder
1 Heaped tablespoon caster
-sugar
50 g Butter; cut into small
; pieces (2oz)
175 ml Milk; (6floz)
———————-FOR THE STRAWBERRY COULIS———————-
360 g Punnet strawberries; stalks
-removed,
; washed and cut in
; half
-FOR THE FILLING-
1 250 gram tub Alpine
-strawberry mascarpone
2 tb Double cream; (2 to 3)
1 tb Icing sugar; (1 to 2)
Preheat the oven to 230 C, 450 F, Gas Mark 8.
For the shortcakes: Sift the flour, salt and baking powder into a
large bowl, add the sugar and butter, rub in until the mixture
resembles fine breadcrumbs.
Add in the milk and mix until the mixture forms a soft dough. Knead
on a lightly floured surface for 30 seconds.
Roll out to a thickness of 1cm (1/2 inch). Cut out 8 discs with a 7cm
(3 inch) cutter, rerolling the trimmings where necessary.
Place on a greased baking tray and cook for 15 minutes until risen and
golden brown. Allow to cool.
For the strawberry coulis: Place the strawberries in a saucepan and
cook for 10-15 minutes, or until soft and pulp like. Remove from the
heat and sieve to remove the seeds. Place to one side to cool.
For the filling: In a bowl combine the mascarpone with the cream to
make a loose mixture. Place a 1cm (1/2 inch) star nozzle into a
forcing bag, and pipe the mixture onto 4 of the shortcakes
sandwiching together with the remaining four discs. Dust with icing
sugar.
Flood the plate with some strawberry coulis and top with a sandwiched
shortcake and serve.
Yields
4 servings