'Oo, that sounds nice. How about fruit shortcakes' he replied, salivating at the thought.'I didn't know you liked fruit shortcakes. You've never mentioned it before'.
So that was how I came to make fruit shortcakes today.
175g plain flour
75g caster sugar
100g butter
50g raisins
a sprinkling of demerara sugar
Mix the flour and sugar together. Rub in the butter to form fine bread crumbs and bring together to form a soft dough. A splash of cold water helps here, but just a splash. Add the raisins. I used them whole this time but I think in future I would chop them up to make smoother biscuits.
Roll out the dough on a lightly flour surface to about 5mm thick. Using a 6cm cutter cut out the biscuits and place on a lined baking tray. Prick the surface with a fork and sprinkle with a little demerara sugar.
Bake at 160c for about 18 minutes until very lightly browned. They will still be soft at this time so allow to cool slightly on the baking tray for a few minutes before moving to a wire rack (and before eating them. Raisins get extremely hot).
Cup of tea
Happy chap
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