Penrith Press - - LIFESTYLE -

In­gre­di­ents (serves 10)

300g plain flour

1 Tbsp bak­ing pow­der

1½ Tsp bi­car­bon­ate of soda

140g caster sugar

110g soft un­salted but­ter, diced

½ cup but­ter­milk

1 Tsp nat­u­ral vanilla paste

1 egg

1 egg yolk, beaten

2 pun­nets straw­ber­ries, hulled and quar­tered

3cm piece gin­ger, finely grated 300ml thick­ened cream, whipped to soft peaks


1 Pre­heat oven to 200C. Sift the flour, bak­ing pow­der and bi­car­bon­ate of soda into a large bowl, then stir in half the caster sugar. Add the but­ter and rub with fin­ger­tips un­til lightly com­bined.

2 Pour in the but­ter­milk, vanilla and egg, then mix gen­tly un­til a dough just forms. Roll out to 2cm thick, then cut out 5cm discs – all the trim can be re-rolled and re-cut. Brush the tops with egg yolk, then scat­ter with 2 Tbsp sugar. Ar­range on lined oven trays and bake for 12 min­utes, un­til golden.

3 Com­bine half the straw­ber­ries with the re­main­ing sugar and gin­ger in a small saucepan and set over a mod­er­ate heat. Sim­mer for 10 min­utes, un­til soft­ened, then puree with a stick blender and pass through a fine sieve to re­move seeds. Set aside to cool, then fold through the whipped cream. 4 Serve the baked short­cakes with straw­berry

cream and the re­main­ing straw­ber­ries.

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