|Sugar||1⁄3 Cup (5.33 tbs)|
|Rice flour||1⁄3 Cup (5.33 tbs)|
|Self raising flour||1 Cup (16 tbs)|
|Plain flour||1 1⁄3 Cup (21.33 tbs)|
|Strawberries||250 Gram (1 Punnet)|
|Red currant jelly||1⁄2 Cup (8 tbs) (Bottled)|
Cream butter, vanilla and sugar until soft and creamy, stir in sifted flours in two batches.
Press ingredients together with floured hands.
Knead lightly on floured surface until smooth.
Press dough evenly over base of greased 24cm recess tin, smooth with knife until level.
Bake in moderate oven 25 minutes or until light; golden brown; cool in tin, place on serv ing plate.
Arrange halved strawberries on; top, spoon glaze over, refrigerate 1 hour or until set.
Serve with whipped cream.
Topping: Halve strawberries, place red currant jelly in pan, stir over low heat until melted, do not boil; add brandy; spoon glaze over strawberries while still hot.