- 125g butter
- 1/2 cup (110g) caster sugar
- 1 egg
- 11/2 cups (225g) self-raising flour
- 1/2 teaspoon sea salt flakes
- 1 tablespoon coffee sugar crystals
- 250ml crème fraiche
- 1 teaspoon vanilla bean paste
- 2 tablespoons icing sugar
- 250g raspberries
1 Preheat the oven to 180°C. 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
2 Beat butter and caster sugar to a cream. Add egg, mix well. Stir through self-raising flour and salt and mix until just combined. Tip mixture out onto prepared tray and form into the marked rectangle that is 12cm x 12cm. Cut into 16 x 3cm squares (and slide paper onto baking tray if not already on it). Sprinkle with coffee sugar crystals. 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.
3 While the shortcakes are cooling, combine crème fraiche, vanilla bean paste and icing sugar and mix until smooth.
4 To serve, split the shortcakes in half horizontally and spread the cut side of each shortcake in half with a heaped teaspoon of crème fraiche filling. Place a few raspberries on the base of each shortcake half, top with remaining shortcake half (crème fraiche mixture side down) and serve immediately.
The Carousel thanks Lyndey Milan for this recipe.
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