Raisin and Orange Shortcake Recipe
Ingredients
| Orange juice | 4 Tablespoon | |
| Seedless raisins | 4 Ounce | |
| Plain flour | 6 Ounce | |
| Castor sugar - 2 oz | ||
| Butter | 4 Ounce | |
Directions
GETTING READY
1) Grease a baking sheet.
MAKING
2) Put orange juice and raisins into a pan and bring slowly to the boil, leave until cold.
3) Sieve flour into a basin and work in the sugar and butter until the mixture looks like fine breadcrumbs.
4) Knead well and divide dough into two pieces.
5) Form into equal-sized rounds.
6) Put one on a greased baking sheet, spread on raisin mixture and top with second round of dough, pressing together firmly and pinching edges together.
9) Prick well.
10) Bake at 350°F, 180°C, Gas Mark 4, for 45 minutes, mark into sections, and remove from tin when cold.
11) Pack in foil and keep in fridge until used.
SERVING
12) To serve: take out shortcake from fridge. Let it stand on room temperature for few minutes and serve as snack.
1) Grease a baking sheet.
MAKING
2) Put orange juice and raisins into a pan and bring slowly to the boil, leave until cold.
3) Sieve flour into a basin and work in the sugar and butter until the mixture looks like fine breadcrumbs.
4) Knead well and divide dough into two pieces.
5) Form into equal-sized rounds.
6) Put one on a greased baking sheet, spread on raisin mixture and top with second round of dough, pressing together firmly and pinching edges together.
9) Prick well.
10) Bake at 350°F, 180°C, Gas Mark 4, for 45 minutes, mark into sections, and remove from tin when cold.
11) Pack in foil and keep in fridge until used.
SERVING
12) To serve: take out shortcake from fridge. Let it stand on room temperature for few minutes and serve as snack.
Chef
