For the shortbread

    85gm butter

    35gm caster sugar

    100gm plain white flour

    70gm ground rice

    For the filling

    55gm fresh raspberries

    55gm fresh blueberries

    4 tbsp half-fat crème fraiche

    For the topping

    Sprig of redcurrants

    4 tsp icing sugar


Email this grocery list

Ingredient Substitution Guide


1. Preheat the oven to 150⁰C. Lightly grease and line a 20-centimetre square cake tin with non-stick baking parchment.

2. Cream the butter and sugar together until light and fluffy.

3. Sift in the flour and add ground rice, a little at a time, mixing steadily with a wooden spoon.

4. Use your fingers to make a smooth but firm dough.

5. Press gently into the prepared tin, making sure you distribute the mixture evenly and flatly. Cut all the way through into 12 squares.

6. Bake for 55 minutes or until the shortcake is firm and lightly browned. Remove from the tin, gently break into 12 pieces and allow to cool.

7. When you are ready to serve, top four of the shortcake squares with half the berries and half the crème fraiche.

8. Add four more squares on top and then add a layer of the remaining berries and crème fraiche.

9. Finally, lay the last four squares on top, and decorate with a sprig of redcurrants. Sift the icing sugar and sprinkle about a teaspoon

Tell us about your favourite dishes or recipes at