A little Trex, for greasing
1 Medium egg
75g Caster sugar
100g Trex, at room temperature
200g Plain flour
Pinch of salt
50g Polenta or semolina
227g Pot clotted cream
10 Strawberries, halved
Icing sugar, for sprinkling
1 Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
Beat the egg and sugar together using a wooden spoon.
2 Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
3 Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Stamp into rounds with a 6cm (2 ½ in) cutter and transfer to the prepared baking trays.
4 Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
5 When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.
Recipe courtesy of TREX