December 06, 2015

RASPBERRY SHORTBREAD

Ingredients:
 Fresh raspberries - 1 kg
Castor sugar - 60 gms
Flour - 375 gms
Dark brown sugar - 125 gms
Ginger - 1 tsp (ground)
Butter - 250 gms

Method:

  •  Spread the raspberries over the bottom of a shallow gratin dish and sprinkle with the castor sugar.
  • Sift the flour into a mixing bowl and add the brown sugar and ginger.
  • Rub in the butter until the mixture is moist and crumbling.
  • Sprinkle the mixture carefully over the raspberries.(don't press it down)
  • Bake in a low oven 160C for about 40 minutes or until the top is brown.
  • Serve cod with whipped cream.
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