Benedictine Nuns Raspberry And Strawberry Shortcake Recipe

• 35 gm Fresh raspberries or possibly frzn raspberries, (12 ounces) slowly thawed
• 20 gm Self raising flour, (7 ounces)
• 2 x 5 g, (1 oz) grnd almonds
• 1/4 tsp Salt
• 2 tsp Cinnamon
• 8 x 5 g, (3 ounces) caster sugar
• 1 x Egg, beaten
• 15 ml Lowfat milk, (1/4 pint)
• 1 Tbsp. Raspberry jam
• 2 x 5 g, (1 oz) icing sugar
• 1/4 pt Double cream

1. Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, fold in the sugar.
2. Add in the beaten egg and lowfat milk to make a scone-like dough.
3. Divide dough in two and gently shape each half to fit into greased 20cm/8-inch sandwich tins.
4. Cook in a preheated oven at 230Ec/450EF/Gas 8 for 10 to15 min.
5. Remove from the oven and cold on a wire rack.
6. When cool spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
7. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream.
8. Decorate with a few raspberries.
9. Best eaten when fresh.

fresh raspberries, raising flour, almonds, salt, cinnamon, caster sugar, egg, milk, raspberry jam, icing sugar, cream

Taken from cookeatshare.com/recipes/benedictine-nuns-raspberry-and-strawberry-shortcake-83452 (may not work)