Strawberry Shortcakes For Macmillan

Small plate with two round shortcake biscuits, each decorated with whipped cream and half a strawberry
  1. Position oven shelves towards the top of the oven. Preheat oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
  2. Beat egg and sugar together using a wooden spoon.
  3. Put Trex into a mixing bowl with 150g 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.
  4. Turn out onto a lightly floured worktop and roll out with a floured rolling pin until 5mm thick. Stamp into rounds with a 6cm cutter and transfer the shortcakes to the prepared trays.
  5. Bake for 16-18min until light golden brown. Cool for a few min on the trays, then transfer to a wire rack.
  6. When ready to serve, top the shortcakes with spoonfuls of clotted cream and strawberries, then sprinkle with icing sugar.