125g SR flour
125g plain flour
Stewed, bottled or fresh fruit of choice.
Cream butter and sugar, add egg and beat well. Mix in flours until it forms a dough. Refrigerate at least 30 mins.
Heat oven to 170°, and grease a slice tin, or pie dish.
Roll out the remaining dough to about 4mm thickness and cut into strips to form a decorative lattice pattern on top.
Bake for 30 mins or until golden brown. Cool a little before slicing.
Kylie added an extra layer of Frangipane to her Rhubarb shortcake.
1 egg yolk
125g Almond meal
Splash of rum/brandy/amaretto (I just used vanilla paste)
Cream butter and sugar, add eggs and yolk one at a time. Fold in almond meal and run etc.Use in pastries, pies, tarts etc.