Elizabeth David’s Raspberry Shortbread
- 450g (1lb) raspberries
- A little white sugar
- 55g (2oz) butter
- 175g (6oz) flour
- 100g (3½oz) soft brown sugar
- ½tsp ground ginger
- 1tsp baking powder
Put the raspberries in a fairly large, shallow pie dish and sprinkle them with the white sugar. Cut the butter into very small pieces and crumble it with the flour by hand until it is thoroughly blended.
Add the soft brown sugar, ground ginger and baking powder. Spread this mixture lightly over the raspberries and smooth it out evenly, but do not press down.
Bake at 180°C/fan 160°C/gas 4 in the centre of the oven for 25 minutes. This is excellent hot or cold.
Summer Cooking by Elizabeth David
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