BENEDICTINE NUNS
Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Benedictine Nuns
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Thaw the frozen raspberries, if using.

Preheat the oven to 450 degrees F.

Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide the dough in 2 and gently shape each half to fit into greased 8-inch sandwich tins. Bake in the preheated oven for 10 to 15 minutes.

Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Strawberry Applesauce

Recipe courtesy of Sunny Anderson

Strawberry Buckle with Vanilla Ice Cream

Recipe courtesy of Nancy Fuller

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Strawberry-Basil Yogurt Cooler - Lassi

Recipe courtesy of Aarti Sequeira

Creme Brulee French Toast with Drunken Strawberries

Recipe courtesy of Bobby Flay

Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Recipe courtesy of Food Network

Strawberry-Raspberry Shortcakes

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.