Raspberry Shortcake

1. In a large bowl place the flour and baking powder and rub in the butter until the mixture resembles breadcrumbs. Then stir in the Fruisana.

2. Beat together the egg and milk, stir into flour mixture and mix to a soft pliable dough.

3. Place the dough on a lightly floured surface and knead gently.  Divide into two equal portions and shape each into a 20cm round approx, 5mm in depth.  Place each round onto a greased and lined baking tray.  Score the top of each into eight segments.

4. Bake in a fan oven 160°C, electric oven 180°C or gas oven mark 4 for 25 - 35 minutes until golden and soft to touch.  Allow to cool on a cooling rack.

To Serve

1. Sprinkle the raspberries with the Fruisana and leave to stand for 15 minutes.

2. Whip the cream until stiff and then stir in the raspberries. Spread the cream mixture over one of the shortcake and then place other on top.

For shortcake:
350g Self-raising flour, sieved
1 tsb baking powder
175g butter
100g Fruisana Fruit Sugar
1 large egg
5 tbsp milk

To finish:
100g fresh raspberries
2 tbsp Fruisana Fruit Sugar
150ml double cream