Raspberry & Almond Shortcake

Preparation time 20 minutes
Cooking time 20-30 minutes
Oven temperature gas mark 4 (350F 180C)
  • 6oz (150g) plain flour
  • 4 oz (100g) butter
  • 3oz (75g) ground almond
  • 3oz (75g) castor sugar
  • 1 egg yolk to bind

For decoration

  • 1/4 pint (125ml) double cream
  • Sugar to taste
  • Icing sugar
  • 1 large punnet raspberries
Sift the flour into a large mixing bowl, cut the butter into pieces and rub into the flour until the mixture resembles breadcrumbs.  Stir in the ground almonds and sugar, add the egg yolk and mix lightly but firmly.  Turn onto a lightly floured surface and roll out fairly thinly.  Cut in three 6 inch (15cm) rounds and place on a well greased baking tray.  Bake in the centre of the oven for 20-30 min.  Cool on a wire tray.
Whisk the cream until stiff, sweeten with half a teaspoon of sugar.  Sandwich the layers together with most of the cream. Sprinkle the top with icing sugar and decorate with the remaining cream and raspberries.