Raspberry Shortcake
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF, GF, DF, SF, FF, V
Recipe kindly supplied by Orgran
Ingredients
4 tablespoons Nuttelex margarine
2/3 cup caster sugar
1 egg, lightly beaten
1 cup Orgran Self-Raising Flour, sifted (wheat free/gluten free)
1 cup Orgran Plain flour, sifted (wheat free/gluten free)
3 tablespoons raspberry jam
8 almonds halves or 1 tablespoon chopped almonds
pinch of salt
Method
Cream butter and sugar.
Gradually add lightly beaten egg to creamed mixture.
Add flours, a little at a time, working mixture into a soft dough
(mix is very dry).
Press mixture into a lamington tray lined with baking paper (grease
if desired).
Spread the mixture with the raspberry jam.
Cover jam with topping of almonds, if desired.
Place in refrigerator until chilled and serve.
Click the following links to view products in-store:
Orgran self-raising flour
Orgran plain flour
Complete flour range in-store
Almonds (organic)
Raspberry jam
Complete jam range
(under "J" for jam)
Rock
salt
Click here to go to Home Page of E-Store
Recipe menu
|
