Pis­ta­chio short­cakes with straw­berry com­pote

The Australian Women's Weekly - - Desserts -


⅓ cup (45g) pis­ta­chios

1½ cups (225g) plain flour

1 ta­ble­spoon bak­ing pow­der

¼ cup (55g) caster su­gar

2 tea­spoons finely grated orange rind

80g but­ter, chilled

300ml thick­ened cream

1 egg

500g straw­ber­ries, hulled, halved

2 tea­spoons caster su­gar, ex­tra

1 ta­ble­spoon orange juice

1-2 ta­ble­spoons ic­ing su­gar 1 Pre­heat oven to 180°C (160°C fan-forced). Line an oven tray with bak­ing pa­per. 2 Process the pis­ta­chios in a small food pro­ces­sor un­til they are a fine con­sis­tency.

3 Sift flour and bak­ing pow­der into a large bowl. Add the pis­ta­chios, caster su­gar and rind; stir to com­bine. Coarsely grate the but­ter into the mix­ture; rub in the but­ter un­til it re­sem­bles coarse crumbs.

4 Whisk to­gether ⅓ cup of the cream and the egg in a small bowl un­til well combined. Add the cream mix­ture to the flour mix­ture and, us­ing a fork, com­bine to form a firm dough.

5 Trans­fer the dough to a lightly floured sur­face; press into a rect­an­gle 2cm thick.

6 Us­ing a7cm scone cut­ter, cut out as many rounds as pos­si­ble. Lightly knead the scraps of dough; re­peat to give six rounds. Trans­fer rounds to the oven tray. Brush the tops of the short­cakes with a lit­tle of the re­main­ing cream. Bake for 20 min­utes or un­til golden brown; cool.

7 Mean­while, com­bine the straw­ber­ries, ex­tra caster su­gar and orange juice in a medium bowl. Whisk the re­main­ing cream and ic­ing su­gar in a bowl with an elec­tric mixer un­til soft peaks form.

8 Halve short­cakes; join with cream and straw­ber­ries. Dust with a lit­tle ic­ing su­gar. Short­cakes suit­able to freeze at the end of Step 5. Not suit­able to mi­crowave.

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