-FOR THE SHORTCAKE-
200 g Plain flour; (7oz)
25 g Semolina or rice flour;
-(1oz)
40 ml Cadbury’s Bournville cocoa;
-(2 Tbs)
40 ml Soft brown sugar; (2 Tbs)
150 g Butter; (5oz)
-TO COMPLETE-
1 100 gram bar Cadbury’s
-Bournville chocolate
40 ml Apricot jam; (2 Tbs)
50 g Each of candied pineapple;
-mixed peel, glace
; cherries, stoned
; dates and walnuts
; or blanched almonds
; (2oz)
A little angelica
25 g Icing sugar; (1oz)
Lemon juice
-ALSO, YOU WILL REQUIRE-
A baking tray
Measure the dry ingredients and sugar for the shortcake into a bowl. Rub in
the butter until the mixture resembles breadcrumbs (this can be done in a
food processor). Work the mixture together. Roll on a lightly floured
surface into a 25cm (10 inch) circle. Lift this onto the baking tray.
Cut out a 10cm (4 inch) circle from the centre and use this to make a few
diamond-shaped pastry leaves, marking on the veins; place on the baking
tray too. Prick the ring with a fork and crimp the edge. Allow to rest in
the fridge for 1/2 hour if possible, then bake at Gas mark 5/190 C/374 F
for about 12 minutes until cooked.
Chop each square of chocolate into four and sprinkle them over the
shortcake immediately it comes out of the oven.
Warm the jam and stir in all the fruit and the nuts, chopped as necessary.
Carefully spread this over the cool shortcake ring; add the biscuit and
angelica leaves.
Mix the icing sugar with lemon juice then drizzle the glace icing over the
top. Lift on to a pretty plate or cake board and decorate with a ribbon
bow.
Yields
8 servings