Benedictine Nuns - Raspberry And Strawberry Shortcake

• 35 g Fresh raspberries or frozen raspberries; (12 ounces) slowly thawed
• 20 g Self raising flour; (7 ounces)
• 2 5 g; (1 ounce) ground almonds
• 1/4 ts Salt
• 2 ts Cinnamon
• 8 5 g; (3 ounces) caster sugar
• 1 Egg; beaten
• 15 ml Milk; (1/4 pint)
• 1 tb Raspberry jam
• 2 5 g; (1 ounce) icing sugar
• 1/4 pt Heavy cream

Instructions

1. 1

   Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar.

2. 2

   Add the beaten egg and milk to make a scone-like dough.

3. 3

   Divide dough in two and gently shape each half to fit into greased 20cm/8-inch sandwich tins.

4. 4

   Cook in a preheated oven at 230Ec/450EF/Gas 8 for 10 to15 minutes.

5. 5

   Remove from the oven and cool on a wire rack.

6. 6

   When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries.

7. 7

   Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream.

8. 8

   Decorate with a few raspberries.

9. 9

   Best eaten when fresh.