Taste of summer – fresh raspberry shortcake

Jul 25 2008 by Alison Lowson, Perthshire Advertiser Friday

EVEN though we can often buy fresh raspberries at other times of the year, the imported fruit pales into insignificance when compared to that first taste of East Perthshire raspberries – their flavour is far superior and the pleasure of eating them is even greater when we know that they haven’t clocked up thousands of Food Miles to arrive on our plates!

This recipe for Raspberry Shortcake comes courtesy of the Fruisana Fruit Sugar company.

Fruisana Fruit Sugar is pure fructose, which is a natural constituent of many fruits and vegetables. Unlike artificial sweeteners, fructose has no aftertaste. As well as being perfect for use in hot and cold drinks, it can be used for all manner of recipes.

Fruisana offers numerous health benefits to slimmers, sportsmen and women, and non-insulin-dependent diabetics. It also makes an excellent recipe ingredient for anyone following a low GI diet.

Raspberry Shortcake

Ingredients 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.

Method –

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 –

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

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.