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STRAWBERRY SHORTCAKES

Serves 4

8oz. (200 gm.) self-raising flour
1 level tsp baking powder
1/2 level tsp. salt
2 level Tbsp. caster sugar
2oz. (50 gm.) butter
1 standard egg
Cold milk
Extra milk or a little beaten egg for brushing.

FILLING
Butter
8-12oz. (200-300 gm.) fresh strawberries, sliced
Icing sugar

TOPPING
4 heaped tsp. whipped or clotted cream
Icing sugar

1. Pre-heat oven to very hot, 450 F or Gas No. 8 (232 C)
2. Sift flour, baking powder, salt and sugar into mixer bowl.
3. Cut butter into small pieces and add to flour mix.
4. With mixer at low speed, run beaters through ingredients until they resemble fine breadcrumbs.
5. Break egg into measuring cup. Make up to 1/4 pint (125 ml) with cold milk. Beat well together with fork.
6. Add all at once to flour mix. Using a knife, mix to a soft dough.
7. Turn out on to a floured surface and knead lightly until smooth.
8. Roll out to 1 inch (2.5 cm.) thickness and cut into 4 rounds with a 3 1/2 to 4 inch (9- 10 cm.) cutter.
9. Transfer to greased baking tray and brush tops with milk or egg.
10. Bake near top of oven for 15-20 min's. or until well risen and golden.
11. Transfer to wire cooling rack.
12. When lukewarm, gently break each shortcake in half with your finger and spread thickly with butter.
13. Sandwich together with strawberry slices, reserving a few for decoration.
14. Top each with cream and strawberries, the dredge with icing sugar.
15. Serve straight away.