Shortcake

Introduction

This is one of my mother’s recipes and a favourite of my Dads.

I find it harder to make these days by hand, so use a food mixer for blending.

As you can see, my mother was an old pro at cooking and a lot of her measurements were by eye. So you will need to use your judgement on the ingredients that aren’t measured.

Ingredients

• 8 tablespoons (125ml) Self Raising flour
• 4 oz (100g) marg
• 2 oz (50g) lard
• 6 level tablespoons of sugar
• mixed dried fruit
• milk
• 1 Egg (beaten) to brush with

Method

• Preheat the oven to 180/190C or 50/75F/Gas mark 4/5
• Grease an 8 x 12″ baking tin
• Rub the marg, lard and flour together
• Add the sugar and fruit
• Mix with milk to a soft slightly sticky dough
• Roll out and place in the baking tin
• Beat the egg and a splash of milk and then use to brush the top of the shortcake mixture
• Bake 25/30 minutes or until golden brown. (Use a skewer to check it is cooked through)