For the cake
300g gluten free self-raising flour, preferably organic
1 tsp gluten free baking powder
140g lactose free butter, chilled and cut into small pieces
100g golden caster sugar
75ml lactose free milk
1 egg, beaten
For the filling
3 tbsp golden caster sugar
275g pot lactose free double cream
icing sugar, to serve
Serves - 4
Heat the oven to 190C/fan 170C/gas 5. Tip the gluten free flour into a mixing bowl with baking powder and a pinch of salt.
Add the lactose free butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
Make a well in the middle of the flour mixture, then tip in the lactose free milk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet.
Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
For the filling, lightly mash the blueberries with the sugar. Split the shortcake in two and spread the bottom half with the lactose free cream.
Spoon the mashed berries over the lactose free cream, then top with the gluten free shortcake. Dust with icing sugar and serve in slices.
Recipe adapted from: Good Food