4 oz butter
4 oz sugar
4 oz self-raising flour
2 medium eggs
Pre-heat the oven to 180°C – Gas 4.
Grease two 7″ sandwich tins.
Sift the flour into a bowl and set aside. Cream together the butter and sugar until very light and fluffy. Beat the eggs lightly in a separate bowl and pour into the butter/sugar mixture a little at a time beating well at each addition. If the mixture begins to curdle add a little flour with the egg. Gently fold in the remaining flour. Gently spoon the mixture into the two baking tins. Bake in the centre of the oven for 20 – 25 minutes. When baked the tops should be golden brown and spring back when touched. Cool on a cooling rack. When cool sandwich together with a good quality jam, raspberry is very good as it is a strong flavour, and sprinkle the top with caster sugar or dust with icing sugar.
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