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Ingredients
(Makes approx 18)
150g rice flour
250g plain flour
250g softened unsalted butter
200g caster sugar
1 tin (410g) strawberries
100g icing sugar
100g cream cheese
Method
Drain the syrup from the strawberries (keep it for later) then blend the strawberries to a pulp.
Place the flour, rice flour, butter, caster sugar and pulped strawberries into a food mixer and mix until a smooth dough is formed.
Dust your bench with flour and roll out the dough to a thickness of 2-4 cm, using a biscuit cutter cut into circles and place into patty pans.
Bake at 185°C for 20-25 minutes.
Cream together the icing sugar and cream cheese then add enough strawberry syrup to turn pink and place in the fridge for 1 hour.
Allow the baked shortcakes to cool then spoon over icing sugar.
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