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Summer Shortcake with Cream and Berries




Source of Recipe


Western Star E-meals


List of Ingredients




125g Western Star butter
1/4 cup Icing Sugar
2 cups self-raising flour
2 egg yolks
1/4 cup milk

Topping:
150 ml fresh cream
Raspberries and/or blueberries
Maple syrup



Recipe



Preheat oven to 180C degrees

Sift the flour and icing sugar together and rub in the Western Star butter by hand until mixture combines into fine crumbs.
Make a well in the centre and gently stir in the combined egg yolks and milk using a knife, (as with scone making). Mixture should be lumpy.
Gently divide into 4 equal portions on a floured work surface.
Press each portion lightly out into rounds, approx. 8-10 cms.
Place on a flat tray lined with baking paper.
Bake in preheated oven for 15 minutes.
Cool on wire rack.
Whip fresh cream.
Top each shortcake with cream, berries and a drizzle of maple syrup.
Dust with icing sugar