Raspberry Shortcake

Serves 12.


  • 250g butter
  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice
  • 110g caster sugar
  • 50g rice flour or ground rice
  • 150g self-raising flour
  • 200g plain flour
  • 250g raspberries
  • 160g raspberry jam


  1. Lightly grease a 25cm loose-based flan tin.
  2. Have butter at room temperature. Beat butter, rind, juice and sugar in a small bowl with electric mixer until creamy. Stir in sifted flour in 2 batches, press the ingredients together gently and knead lightly until smooth.
  3. Press dough evenly into tin, bake in a moderate oven for about 20 minutes or until lightly browned and let cool.
  4. Place shortcake on a serving plate and decorate with the raspberries.
  5. Warm the jam in a small pan, strain and brush evenly over the fruit.

Helpful Tip

As an alternative, why not try this recipe with strawberries instead?