Roe Park Resort
Friday, 01 February 2013

Strawberry and Toffee Short Cake


·         1 tin of condensed milk

·         1/2 pint of fresh cream

·         Fresh strawberries or whatever berries you like

·         Icing sugar to dust

For the shortbread biscuit

·         4oz of margarine

·         4oz butter

·         4oz caster sugar

·         8oz of plain flour

·         4oz corn flour


What you need to do:

1.       Put the butter, margarine and sugar in a mixing bowl and mix the ingredients until pale white in colour

2.       Add the corn flour and flour gently to the sugar and fat mix until you have a ball of dough leave to rest in the fridge for 15 mins

3.       Put the tin of condensed milk in a sauce pan of water and boil for two hours, take out of the sauce pan and leave to cool in the tin do not open until cool.

4.       Roll out the shortbread mix on a floured surface and cut into your desired shape place on a baking tray and put in the oven for 10-15 mins at 150oC

5.       When ready they should have a golden colour, place on a wire rack to cool

6.       Whip the cream and open the tin of condense milk now we are ready to assemble

7.       Place one of the shortbread biscuits on a presentation plate then top with a little toffee and a swirl of fresh cream then add a few slices of fresh strawberries  place another biscuit on top and dust with icing sugar

8.       Decorate with berries and a little fruit coulis