Ingredients
1 cup | Self raising flour |
⅓ cup | Flour |
½ cup | Icing sugar |
1 tsp | Vanilla essence/extract |
150 g | Butter |
2 Tbsp | Raw sugar |
1 to serve | Whipped cream (Main) |
6 to serve | Strawberries (Main) |
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Advertise with NZME.Directions
- Heat oven to 180 degC. Grease a 20cm springform cake tin and line the base with nonstick baking paper. Place flours, icing sugar, vanilla and butter in the bowl of a food processor.
- Process just until the mixture comes together. Turn out onto a lightly floured work surface and lightly knead, then press mixture into the base of the cake tin.
- Brush the surface of the mixture lightly with cold water and sprinkle with raw sugar. Score eight wedges in the surface. Bake for 25 minutes or until light golden brown.
- Remove to cool in the tin for 10 minutes. Serve topped with whipped cream and strawberries.