• 8oz self raising flour
• 3oz Butter
• 1oz Castor sugar
• 1 Egg
• 3 - 4 tablespoons Milk
• Half a teaspoonful Salt
• Strawberries

METHOD

1. Sift flour and salt together into a large bowl.
2. Rub in the butter, add the sugar and mix well.
3. Now beat the egg into the milk and use this to mix the flour into a soft (not sticky) dough. (If it gets too sticky, add a little more flour).
4. Turn out onto a floured board and knead the dough quickly till smooth. Then roll out to about ½ inch thickness.
5. Cut into rounds with a 3 inch cutter or use the top of a glass or cup.
6. Arrange on a greased baking tray.
7. Brush the tops with milk and bake in a hot oven for about ten minutes.
8. Cool on a wire tray, but whilst still warm pull apart into two halves.

TO SERVE

1. Slice strawberries, leaving a few whole for decoration, whip the cream and sweeten with icing sugar.
2. Sandwich the shortcakes together with the strawberries and whipped cream and dust the tops with icing sugar.
3. Arrange on a serving plate and decorate with whole strawberries.