Linda's 'High Tea in Amsterdam' recipe
These pretty shortcakes are perfectly dainty for perching on a saucer with a cup of tea. Using an impression mat and finishing with delicate icing makes them look like little doilies.
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Ingredients
- 230g plain flour, plus extra for dusting
- Pinch of fine sea salt
- 120g unsalted butter, cubed and chilled
- 75g icing sugar, sifted
- 2 tsp rose water
- 2 large egg yolks
- Pearl or silver lustre spray, to decorate
- 200g icing sugar
- 1 large egg white
- ½ tsp glucose
- ½ tsp lemon juice
- Blue food-colouring paste
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