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Line a baking tray with baking parchment. Sift the flour into a large bowl, then use a fork to stir in the salt, baking powder and 75g sugar until evenly combined. Rub the butter into the flour mixture with your fingertips until you have a coarse crumb. In a jug, whisk the egg and milk, then gradually pour over the flour, using a fork to mix it in until you have a rough dough (you may not need all the liquid).
Tip the dough onto a lightly floured surface, knead briefly (20-30 seconds) to bring it together, then use your hands to shape it into a 12cm x 18cm rectangle, about 2cm in thickness. Cut into 6 x 6cm rough squares, then transfer to the lined baking tray and chill for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Brush 1 tbsp of the double cream over the squares (or use any leftover egg mix) and sprinkle over the demerara sugar, if using. Bake for 14-18 minutes, or until golden. Transfer the shortcakes to a wire rack to cool completely.
Meanwhile, in a large bowl mix the strawberries, sumac, 11⁄2 tbsp sugar and 1 tbsp water; set aside to macerate for 1 hour. Put the remaining cream and the vanilla into a bowl; whisk with a balloon whisk to soft peaks. Serve the shortcakes filled with cream and strawberries, sprinkled with a little extra sumac.
Freeze the uncooked shortcake squares, then bake from frozen for 30 minutes.
Typical values per serving when made using specific products in recipe
Energy | 2,810kJ/ 675kcals |
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Fat | 45g |
Saturated Fat | 28g |
Carbohydrates | 57g |
Sugars | 22g |
Fibre | 3.3g |
Protein | 8.8g |
Salt | 1.1g |
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