Recipe - Alpine Strawberry Filled Shortcake With

FOR THE SHORTCAKES
300 g Plain flour; (10oz)
1 teaspoon Salt
2 teaspoon Baking powder
1 Heaped tablespoon caster
sugar
50 g Butter; cut into small
; pieces (2oz)
175 ml Milk; (6floz)

FOR THE STRAWBERRY COULIS
360 g Punnet strawberries; stalks
removed,
; washed and cut in
; half

FOR THE FILLING
1 250 gram tub Alpine
strawberry mascarpone
2 tablespoon Double cream; (2 to 3)
1 tablespoon Icing sugar; (1 to 2)

Preheat the oven to 230 C, 450 F, Gas Mark 8.

For the shortcakes: Sift the flour, salt and baking powder into a
large bowl, add the sugar and butter, rub in until the mixture
resembles fine breadcrumbs.

Add in the milk and mix until the mixture forms a soft dough. Knead
on a lightly floured surface for 30 seconds.

Roll out to a thickness of 1cm (One half inch). Cut out 8 discs with a 7cm
(3 inch) cutter, rerolling the trimmings where necessary.

Place on a greased baking tray and cook for 15 minutes until risen and
golden brown. Allow to cool.

For the strawberry coulis: Place the strawberries in a saucepan and
cook for 1015 minutes, or until soft and pulp like. Remove from the
heat and sieve to remove the seeds. Place to one side to cool.

For the filling: In a bowl combine the mascarpone with the cream to
make a loose mixture. Place a 1cm (One half inch) star nozzle into a
forcing bag, and pipe the mixture onto 4 of the shortcakes
sandwiching together with the remaining four discs. Dust with icing
sugar.

Flood the plate with some strawberry coulis and top with a sandwiched
shortcake and serve.

Converted by MC_Buster.

NOTES : An ideal tea time treat, not disimilar to traditional scones
and jam.

Converted by MM_Buster v2.0l.