Chamomile shortcake with strawberries and honey cream
Serves: 6-8 Prepare & Cook:
4 SpinneysFood Chamomile Tea Bags
250g SpinneysFood All-Purpose Flour, plus extra for dusting
1½ tsp baking powder
50g butter, softened
50g SpinneysFood Caster Sugar
300ml double cream
1½ tbsp SpinneysFood Honey
200g strawberries, hulled and halved
Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.
Combine the leaves from the tea bags with the flour, baking powder and a pinch of salt. Rub in the butter with your ﬁngertips until the mixture resembles breadcrumbs. Stir in the sugar then slowly pour in the milk until just combined.
Turn the dough out onto the tray and shape into a 15cm round. Bake for 20-25 minutes, until golden and well risen. Transfer to a wire rack to cool completely. Carefully slice off and reserve the top third.
Meanwhile, whisk the cream and honey to medium peaks.
Place the base of the shortcake on a cake stand or serving plate. Spoon over the honey cream, arrange the strawberries on top and finish with the lid.