Recipe for Loganberry Shortcake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
350 gm Fresh Loganberries or frozen Loganberries, slowly thawed
200 gm Self-raising flour
25 gm Ground almonds
1/4 tsp Salt
1/2 tsp Cinnamon
85 gm Butter, softened
85 gm Caster sugar
1 x Egg, beaten
150 ml Milk
1 tbl Loganberry jam
25 gm Icing sugar
Instructions:
Instructions: 1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then mix in the sugar.

2 Add the beaten egg and milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.

3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove from the oven and cool on a wire rack.

4 When cold, spread one of the layers with Loganberry jam, and then generously with the double cream and Loganberries.

5 Sprinkle the Loganberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few Loganberries. Its best eaten when fresh.

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