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125g blueberries
125g raspberries
125g cherries (frozen)
1/4 l double cream light
340g all purpose flour
40g sugar
85g butter
100 ml milk
10g baking powder
5g baking soda
dash of salt
some demarara sugar
Today you find an authentic American recipe on how to make shortcake at Snazzie.nl. Although 'big portions with a lot of calories' are custom in the USA Snazzie makes the cookies smaller, the sugar less, the double cream light and compensates the less sweetness with a lot of fresh fruit. Except for the frozen cherries, their season is August.
Place the flour in a bowl.
Add salt, baking powder en baking soda.
Stir it all together in the bowl.
Mix in the cold butter cubes.
Add the milk and mix it in.
Mix until you see large crumbs.
Knead the dough quickly by hand.
Preheat the oven to 220°c.
Roll little balls from the dough and press them flat.
Brush cream on the cakes & sprinkle them with cane sugar.
Bake the shortcake in 15 minutes at 220°c golden brown.
Cool the shortcakes completely on a wirerack.
The cookies are crisp, cut carefully.
Cut the cookies in two halfs, top+bottom.
Beat the remainder of cream into stiff peaks.
Pipe cream in between the cookies and decorate with fruit.
This dessert we'd like every day!