Strawberry Shortcakes
Makes: 6
Preparation time: 20 minutes plus 30 minutes chilling
Cooking time: 15 minutes
Per portion:
Fat 10.4g (of which saturates 4.6g)
Cals 274 cals
Carbs 37.2g (of which sugar 3.4g)
Ingredients:
150 g low fat soft butter
1 tsp vanilla extract
8 tbsp granular Canderel
175g plain flour
50g ground rice
Strawberry Filling:
150g strawberries
200g fat free quark
3 tbsp granular Canderel
extra Canderel
Method:
Cream together the butter, vanilla and Canderel. Stir in the flour and ground rice mix together to make a firm dough. Wrap in cling film and chill 30 minutes
Heat the oven to 180C/gas 4. Roll out the dough on a floured surface and cut 12 round using a 7.5cm fluted cutter.
Transfer the cookies onto a non-stick baking tray and bake for 15 minutes until pale golden. Leave to cool a few moments before transferring to a rack to cool.
Take 50g of the strawberries, and cut into very small pieces. Mix the quark with the Canderel lightly fold in the chopped strawberries. Slice the remaining strawberries and arrange on 6 of the shortcakes then add a spoonful of the quark mixture on top. Place another shortcake on top then sprinkle with Canderel.
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