This speedy shortcake is a nice alternative to a crumble, and looks great on the table
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Heat another baking sheet in the oven while you’re baking scones or pastry, then slide the loaded baking sheet on top of it. The extra heat helps to speed up the cooking, boosts any rise and gives a good crispy base.
Make it creamy
FRUIT FOOL SHORTCAKE Cool the shortcake on a wire rack, then split across the middle. Lightly whip a 142ml carton double cream and fold into ½ pot cold custard. Sandwich together with the creamy custard and fruit. Dust with icing sugar to serve.