Combining the raspberry sauce and fresh fruit with the shortbread makes for a delectable summer treat.
Thanks to the Cookery Workshop for another great summer recipe.
Serves 8
- 175g chilled butter, cut into cubes
- 175g plain flour
- 50g semolina or ground rice
- Finely grated zest of 2 small oranges
- 50g caster sugar
- 500g raspberries
- 50g caster sugar
- 2 tbsp water
- 500g freshly picked strawberries
- Crème fraiche
- Preheat oven to 160 C.
- Grease a 23cm loose-bottomed tin with butter and set aside.
- Put the flour, semolina and orange zest in a bowl and add the butter.
- Rub together until it resembles fine breadcrumbs.
- Add the sugar and mix together until it forms a ball.
- Roll out to fit the tin, pressing the mixture out to edges.
- Score 8 wedges with a sharp knife and prick all over with fork. Bake for 30 minutes.
- Meanwhile, make the sauce: place the raspberries, sugar and water in a pan, bring to the boil and simmer for 15 minutes.
- Pass the sauce through a fine sieve and allow cool.
- Remove the shortbread from the tin by pushing up the base.
- Cut the shortbread into 8 pieces along the scores and leave to cool on a rack. Sprinkle with caster sugar.
- Serve the shortbread with freshly picked strawberries, sauce melba and crème fraiche.
Thanks to Jan and Jerry Roberts for cooking and photography.