60g (2oz) butter, softened
2 egg yolks
3/4 cup of plain flour (though I always use self raising, it gives the shortcake a bit of oompf, I've also been known to mix 1/2 and 1/2 white and wholemeal, for health reasons)
1 punnet strawberries
1/2 a cup of strawberry or plum jam (or, as it turns out, 1/3 a cup of cherry fruit paste intended to be eaten with cheese & found, just in time, at the back of the fridge)
2 teaspoons of water
To pull it off you'll need to ...
Pre-heat the oven to moderate (about 180c or so).
Cream the butter & sugar together until light and fluffy. Then add the egg yolks, beating them in well. Slowly work in the flour until it comes together.
Turn out onto the bench and knead very, very lightly to form a nice ball. Press the ball into the baking tray (20cm or 8in) round, square, heart-shaped, it's up to you.
Whack into the oven, for about 15-20 minutes, the shortcake should be pale with just a touch of gold. Remove and allow it to cool just a bit.
Combine jam and water in a pan over heat until melted. Put aside.
Cut up the strawberries, half or quarters, and arrange over the warm shortcake. Then brush (I've been known to pour) over the jam/water to make it glossy.
Eat is with loads of lovely, thick cream, or not, that's up to you.
