Can anyone give me a recipe for shortcake pastry not shortcrust please?
This recipe was originally for shortcake biscuits, but obviously once you have made the dough you can shape it whichever way you want. Cook in the oven at 425 degrees. 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 tablespoons sugar 1 stick butter, chilled 2/3 to 3/4 cup half and half, milk, or cream In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn’t have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is hold
Strawberry Shortcake Recipe Ingredients SHORTCAKE: – 2 cups all purpose flour – 3 teaspoons baking powder – 2 tablespoons sugar – 1 teaspoon baking soda – 1 teaspoon salt – 1/3 cup vegetable shortening – 1 cup milk FILLING AND TOPPING: – 1 quart fresh strawberries – 1/2 cup sugar whipped topping Directions Preheat oven to 450º F. Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice. In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork. Stir in milk, just until mixture forms into a dough. On a lightly floured surface, roll dough until about ¾” thick and cut into 2″ rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown. Slice shortcakes in half. Place sliced strawberry mixture in between th
Shortcake Pastry 3 cups all purpose flour 3 Tbsp granulated sugar 1 1/2 Tbsp baking powder 3/4 teaspoon salt 12 Tbsp cold unsalted butter, cut into small pieces 1 1/2 cups heavy cream 1 1/2 teaspoons vanilla extract Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still fel a little dry. Gently knead by hand five or six times to create a loose ball. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic
Raspberry shortcake ingredients For the pastry 150g/5¼oz unsalted butter 250g/8¾oz plain flour, plus extra for dusting pinch salt 80g/2¾oz caster sugar 1 whole free-range egg 1 free-range egg yolk For the filling 200ml/7¼fl oz double cream 55g/2oz icing sugar, sieved, plus extra for dusting ½ vanilla pod, split and seeds scraped out 2 punnets raspberries Method 1. Preheat the oven to 160C/320F/Gas 2. 2. For the pastry, place the butter, flour and salt in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar. 3. Beat the egg and egg yolk in a jug and add enough of this mixture to the flour mixture to make a smooth dough. Bring the dough together into a ball and gently flatten. Wrap in cling film and chill in the fridge for up to half an hour. 4. Meanwhile, for the filling, whisk the double cream, icing sugar and vanilla seeds together until soft peaks form when the whisk is removed. Chill in the fridge until required. 5. Roll out the pastry on a f
