In her brand new cooking series, Lyndey Milan's Baking Secrets, Australia’s home-cook hero, Lyndey Milan, captures the heart of the current baking trend and reveals time-saving tips, secrets and corner-cutting techniques that ensure baking success. The first episode is crammed with small food that packs a flavour punch including this classic shortcake. Makes 16.
Ingredients
| 125 g | Butter |
| ½ cup | Caster sugar |
| 1 | Egg |
| 1 ½ cups | Self raising flour |
| ½ tsp | Sea salt flakes |
| 1 Tbsp | Sugar, use coffee sugar crystals |
| 250 ml | Crème fraîche (Main) |
| 1 tsp | Vanilla paste |
| 2 Tbsp | Icing sugar |
| 250 g | Raspberries (Main) |
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Directions
- Heat the oven to 180C. Mark out 16 x 3cm squares in an area 12cm x 12cm on a piece of baking paper. Turn paper upside down and place on a board or baking tray
- Beat butter and caster sugar to a cream. Add egg, mix well. Stir through flour and salt and mix until just combined.
- Tip mixture out on to prepared tray and form into the marked rectangle that is 12cm x 12cm. Cut into 16 x 3cm squares (and slide paper on to baking tray if not already on it). Sprinkle with sugar. Bake for 25 minutes or until golden.
- Cool on a wire rack. Allow to cool slightly, then cut through to separate into 16 squares. Using a serrated edge knife, carefully cut each square in half horizontally. Leave to cool completely on a wire rack.
- Combine creme fraiche, vanilla bean paste and icing sugar and mix until smooth. Split the shortcakes in half horizontally and spread the cut side of each shortcake in half with a heaped teaspoon of creme fraiche filling. Place a few raspberries on the base of each shortcake half, top with remaining shortcake half (creme fraiche mixture side down) and serve immediately.
