Blackberry Shortcake Recipe

• 350 gm Fresh Blackberries or possibly frzn Blackberries, 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. Blackberry jam
• 25 gm Icing sugar
• 1/4 pt Double cream

1. 1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter.
2. Then fold in the sugar.
3. 2 Add in the beaten egg and lowfat milk to make a scone-like dough.
4. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.
5. 3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 min.
6. Remove from the oven and cold on a wire rack.
7. 4 When cool, spread one of the layers with Blackberry jam, and then generously with the double cream and Blackberries.
8. 5 Sprinkle the Blackberries with icing sugar, cover with the second layer and top with more cream.
9. Decorate with a few Blackberries.
10. It's best eaten when fresh.

fresh blackberries, flour, almonds, salt, cinnamon, butter, sugar, egg, milk, blackberry jam, icing sugar, cream

Taken from cookeatshare.com/recipes/blackberry-shortcake-86675 (may not work)