I haven’t made this week’s TWD recipe yet – we were in Chch for a few days visiting my family and the time just got away on me. But last week before we left I did do a TWD rewind, making these tender shortcakes. These are very light, flaky almost scone like shortcakes which were split in half when cooled, filled with whipped cream and in my case, jam. The recipe in the book showed fresh berries with the shortcakes, but being the middle of winter in NZ at the moment, fresh berries are not that easy to find! My version is a take on scones with jam and whipped cream.
As usual, I scaled the recipe back to make a half batch which was three rather large shortcakes. My husband and I shared one for pudding and he had the other two the next day. I added a little cinnamon to the basic mix which made the shortcakes slightly fragrant. These shortcakes were quick and easy, but delicious and I would definitely make them again. You can find the recipe here.
2 comments:
Yes, these were surprisingly good - and dead easy to make.
these were a lot like scones. but they were great with cream and jam!
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