I’m sure these little guys they do not need an introduction, I love how they are in between a cookie and a sweet bread. But flexible enough to adapt to different fillings and fruits. I love doing this during the summer.
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for 12 shortcakes middle size or 20 cocktail size
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 tablespoon granulated sugar
- 8 tablespoons (115 grams) cold butter, cubed
- 2/3 cup (160 ml) heavy cream
- 1 yolk to paint the rolls
- sweetened whipped cream and chopped fruit macerated for 2 hours in 1 tablespoon sugar
- Preheat oven to 200C or 400F. Prepare a baking sheet, cover with parchment paper or Silpat.
- Sift the flour, baking powder, salt and sugar in a medium bowl. Using 2 knives add the cold butter and work by “cutting” the butter and integrating it with the flour to make crumbs the size of a grain of corn or so. Add the cream and stir with a fork or spoon until blended only. If you continue to beat them you will end with hard shortcakes.
- Knead lightly on a floured counter (20 seconds).
- Roll until dough is 2 cm thick and cut with a round cookie cutter. I used one of 3 cm in diameter, for use a medium round cookie cutter around 6cm. in diameter. Floured the cutter each time.
- Place the rolls in the prepared baking sheet and brush with the beaten egg yolk.
- Bake for 15-20 minutes or until risen and golden brown.
- Let it cool
- Halved and serve with whipped cream and fresh or macerated fruit or other sauce you like.
Recipe adapted from David Lebovitz
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