Shortcake
Ricardo’s recipe: Shortcake
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/4 cup (60 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (60 ml) cold unsalted butter, cubed
- 1/2 cup (125 ml) 35% cream
- Milk, for brushing
- 1 tablespoon (15 ml) sugar
- Whipped cream, for garnish
- Fresh fruit, for garnish
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, baking powder, sugar, and salt. Add the butter and pulse for a few seconds at a time, until the mixture has a grainy texture. Add the cream and pulse again for a few seconds at a time until the dough begins to form in a ball. Remove the dough from the food processor. Form a ball with your hands.
- On a floured surface, roll out the dough into a 15-cm (6-inch) square. Cut the dough into four squares and place on the baking sheet.
- Brush with milk and sprinkle with the sugar. Bake for about 15 minutes or until golden brown.
- Let cool. Cut the shortcake in half horizontally. Garnish with whipped cream and fruit.
Ricardo’s recipe: Shortcake