Strawberry jam shortcake

Set the oven to 220°C (gas mark 7).

To make the shortcake, sift the flour, cream of tartar, bicarbonate of soda and pinch of salt into a large bowl. Rub in the butter to fine-crumb stage and stir in the sugar.

Next, make a well in centre and mix in the egg and enough milk to a make a soft dough. Knead lightly on a floured surface, halve and roll out each piece to a 23cm (9in) circle. Slide these circles onto the baking sheets and score each into 8 wedges.

Dust both rounds with flour and bake for 15-18 mins until golden. Cool on a wire rack. (The cake in the top of the oven will take 15 mins; take it out and move the other cake up in the oven to bake for another 3 mins.)

When ready to serve, make the filling. Whip the cream to a soft-peak stage, adding the rose water and icing sugar to taste, if liked.

Break the shortcake rounds into wedges and put a large spoonful of whipped rose-water cream on to 8 of the upturned wedges. Top with a tablespoon of strawberry jam and then place another shortcake on top. Dredge with icing sugar. Serve straight away.