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Рецепт Brown Sugar Shortcakes With Fruit And Whipped Cream
by Global Cookbook

Brown Sugar Shortcakes With Fruit And Whipped Cream
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Ингредиенты

  • 2 c. All-purpose flour
  • 1/4 c. Light-brown sugar - (packed)
  • 1 Tbsp. Baking pwdr
  • 1/2 tsp Salt
  • 4 Tbsp. Unsalted butter chilled
  • 1 c. Heavy cream plus
  • 2 Tbsp. Heavy cream
  • 2 Tbsp. Turbinado sugar see * Note Fruit see * Note

Инструкции

  1. Note: Serve these shortcakes with fruit such as strawbernes, peaches, apricots.
  2. Turbinado sugar is a washed raw sugar with a light molasses flavor.
  3. Heat oven to 450 degrees. Line a baking sheet with a Silpat non-stick baking mat. Set aside.
  4. In a medium bowl, whisk together flour, brown sugar, baking pwdr, and salt. Using a pastry cutter, cut in butter till well blended but still slightly coarse. Add in 1 c. cream; stir till just combined and a dough forms. Place dough on a lightly floured work surface; knead slightly to combine.
  5. To make 3-inch shortcakes: Roll out to 3/4-inch thickness; cut with a lightly floured 3-inch cutter.
  6. To make 1-inch cakes: Roll out to 1/2-inch thickness; cut with a lightly floured 1-inch cutter.
  7. Place cakes on baking sheet. Brush cakes with remaining 2 Tbsp. heavy cream. Sprinkle with turbinado sugar. Bake cakes till puffed and golden, 13 to 15 min for the 3-inch shortcakes, 10 to 12 min for the smaller ones. Transfer baking sheet to a wire rack to cold.
  8. Makes six 3-inch or possibly thirty 1-inch shortcakes.