Pistachio shortcakes with strawberry compote

SERVES 6 PREP AND COOK TIME 45 MINUTES (+ COOLING TIME)

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.