Monday, 7 November 2016

Fruit Shortcake

Fabulous. Made by Kylie using GF flours for the Gumboot Girls October 27th.

125g butter
125g sugar
1 egg
125g SR flour
125g plain flour
Stewed, bottled or fresh fruit of choice. 

Cream butter and sugar, add egg and beat well. Mix in flours until it forms a dough. Refrigerate at least 30 mins. 

Heat oven to 170°, and grease a slice tin, or pie dish. 

Cut off two thirds of the dough and roll out to fit the base of the tin/dish. Brush with a little egg white before spreading the fruit on top. 

Roll out the remaining dough to about 4mm thickness and cut into strips to form a decorative lattice pattern on top. 

Bake for 30 mins or until golden brown. Cool a little before slicing. 

Kylie added an extra layer of Frangipane to her Rhubarb shortcake. 


125g butter
125g sugar
2 eggs
1 egg yolk
125g Almond meal
Splash of rum/brandy/amaretto (I just used vanilla paste)

Cream butter and sugar, add eggs and yolk one at a time. Fold in almond meal and run etc. 
Use in pastries, pies, tarts etc. 

No comments: