Sorry I’ve been so absent folks – between work and taking care of my family, I’m so exhausted that I feel pretty drained of the will to live…UGH!
Okay, so that’s a bit of an exaggeration, but the honest truth is that spare time to blog is a bit of a rare commodity at the moment, which is why it’s been so long since my last blog post.
This particular recipe is one of those that you can literally whip up from beginning to end in less than 30 minutes, thus making it absolutely perfect for my current busy schedule – the added bonus that it is wonderfully tasty just gives you another reason why you should give it a try!
So, with thanks to Nigella Lawson, I present you with her Strawberry Shortcakes 🙂
(adapted from Nigella Lawson’s ‘How to be a domestic goddess‘)
325g AP flour
1/2 tsp salt
1 tbsp baking powder
5 tbsp caster sugar
125g unsalted butter, frozen
1 large egg, beaten
125mL single cream
300g strawberries, sliced
1 tbsp caster sugar
250mL double cream
1. Preheat the oven to 220 degrees C, and line a cookie tray with non-stick baking paper.
2. Whisk together the flour, salt, baking powder and 3 tbsp of sugar in a bowl, then grate the butter into the same bowl and use your fingertips to rub it in till the mixture resembles breadcrumbs.
3. Whisk the egg into the cream, then set aside 2-3 tbsp and pour the remaining mixture into the flour mixture while mixing with a fork till mostly combined into a scraggly dough. Tip out the mixture onto a lightly floured surface and lightly knead to bring it together, then roll out to a thickness of 2-2.5cm (1 inch).
4. Using a floured 5-6.5cm round cookie cutter, cut out rounds and place them on the baking sheet 2.5cm apart. Roll up the remaining dough and continue to cut out rounds – you should get roughly between 8-10.
5. Brush the tops with the reserved eggy cream mixture, then sprinkle the tops with the leftover caster sugar then bake for 10-15mins, or till almost doubled in height and golden brown on top. Remove from the oven and cool slightly on a wire rack.
6. These are best when warm, so whilst they are still warm, combine the sliced strawberries and caster sugar, crushing slightly to get a little juice running. Slice the shortcakes, top the bottom half with the strawberries, a dollop of lightly whipped cream, then top with the top half and plate up to enjoy 🙂
NOTE: These can get a little dry/firm once they cooled, but can be brought back to their original glory by warming slightly in the microwave 🙂 Just be warned – if you heat them too much, they will become ridiculously crumbly…not that it makes them taste bad, but you’ll have to resort to mixing the crumbling
[tags]strawberry, Nigella Lawson, strawberry shortcake, recipe, sweets, baking[/tags]