Raspberry Shortcake
4 tablespoons Nuttelex margarine
2/3 cup caster sugar
1 egg, lightly beaten
1 cup Orgran Self-Raising Flour, sifted (wheat free/gluten free)
1 cup Orgran Plain flour, sifted (wheat free/gluten free)
3 tablespoons raspberry jam
8 almonds halves or 1 tablespoon chopped almonds
pinch of salt
Cream butter and sugar.
Gradually add lightly beaten egg to creamed mixture.
Add flours, a little at a time, working mixture into a soft dough (mix is very dry).
Press mixture into a lamington tray lined with baking paper (grease if desired).
Spread the mixture with the raspberry jam.
Cover jam with topping of almonds, if desired.
Place in refrigerator until chilled and serve.