July 2007

Raspberry shortbread and clotted cream

Serves 4

Click for larger image

Ingredients

1 punnet of English raspberries 200g tub Clotted cream 300g Plain flour 200g Unsalted Butter 100g Caster Sugar 1 tspn Icing sugar 4 sprigs of mint 4 tblspn raspberry coulis

Method

Place flour, butter and sugar in a mixing bowl and mix till it comes together to form a dough. Rest pastry for an hour in the fridge. Roll out about 5 mm on a floured surface and cut out with round 80mm fluted cutter. Place on a baking sheet and leave to rest again for 10 minutes Bake in oven at 170 degrees Celsius for 6-8 minutes or lightly coloured. Once cooked sprinkle caster sugar over the top and leave to cool.

To finish, place a teaspoon of clotted cream in the middle of the biscuit. Arrange raspberries around the clotted cream. Do the same again with another biscuit place on top of the first biscuit. Then place a third on top Sprinkle icing sugar over the top biscuit. Place 3 raspberries and sprig of mint on top. Drizzle raspberry coulis around tower. As per picture. English raspberries are great for this summer dish along with clotted cream it will remind you of the summer holidays spent in Devon and Cornwall with your parents!

You can substitute with strawberries if preferred.

Enjoy.

Norman Webb. Head Chef.