Half term brings more time for baking and a general winding down, albeit only for a week! The beginning of the month also means that lots of blog challenges have just begun, I am determined that this month I will enter as many as I bake for, by that I mean, each time I bake or cook a recipe with the intention of entering it into a challenge - I will blog it in good time, I can't tell you the number of times I have left it too late or forgotten!
So, this is the first time I have blogged for Forever Nigella, a challenge usually hosted by Maison Cupcake, but which is hosted by Homemade by Fleur this month.
What would appear to be an easy challenge soon becomes a challenge of a different kind - which of the many afternoon tea options to choose. I finally settled on Forever Summer simply because I was making something else from that book for dinner one evening last week and stumbled across these shortcakes, which I have to say are just as yummy on their own as with passionfruit and cream.
Here then is how they are made:
325g Plain Flour
half a teaspoon salt
1 tablespoon baking powder
5 tablespoons caster sugar
125g unsalted butter, frozen
1 large egg, beaten
125ml single cream
1 egg white, lightly beaten
For the filling:
250ml double cream
3 large passionfruit (or 6 small)
The oven will need to be preheated to 200C/gas mark 6.
This is a pretty straightforward recipe actually - simply sift all the dry ingredients into a bowl (although only 3 tablespoons of the caster sugar - reserving two tablespoons to sprinkle over the shortcakes before they go into the oven), grate the frozen butter into these dry ingredients, once grated (using the largest/coarsest holes of the grater) you simply rub the butter into the flour as you would for scones or pastry. Once done, I whisked the egg into the cream and beat them together then added this mixture gradually to the flour/butter combination - I used all of this cream/egg mixture (but you may find it unnecessary) and mixed it all together with a fork.
Once done I put the large scone-like lump of dough onto my marble slab which I had dusted with flour and rolled it out to a thickness of approximately 2 cms - then I used a round cutter 6.5cms to cut out rounds. I had to re-form and roll out several times but did manage to get about ten rounds (give or take a round or two as I didn't count but looking back I know I got considerably more than six).
The shortcakes were placed on a lined baking tray, the tops brushed with the beaten egg white and then sprinkled with caster sugar (the reserved two tablespoons). These were then placed in the oven for just about 15 minutes and were absolutely delicious just about cooled enough to taste!
|For some reason the cream wouldn't hold firm - so we had it runny which was just as yummy!|