Recipe

Cherry almond shortcakes

Nothing says summer quite like the sweet taste of cherries. Try these gorgeous shortcakes studded with cherries, topped with crunchy almonds and drizzled with a lemony glaze

Jan 23, 2017 2:58am
  • 20 mins preparation
  • 15 mins cooking
  • Makes 12
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This recipe first appeared in Food magazine.
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Ingredients

Cherry almond shortcakes
  • 90 gram butter
  • 2 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon almond essence
  • 1 cup cream
  • 1 cup cherries, pitted and coarsely chopped
  • 1 tablespoon white sugar
  • 1/4 cup flaked almonds (optional)
Glaze
  • 1 tablespoon lemon juice
  • 1/3 cup icing sugar
  • 1/2 tablespoon water

Method

Cherry almond shortcakes
  • 1
    Preheat oven to 200°C. Chill butter in the freezer for 10 minutes.
  • 2
    Place flour, baking powder, sugar and lemon zest in a bowl and mix. Grate in the chilled butter and mix gently with a knife.
  • 3
    Add almond essence to the cream and pour into the flour mixture. Reserve the cream jug. Mix ingredients with a knife then turn onto a lightly floured bench and knead approximately 10 times until dough holds together.
  • 4
    Roll or pat the dough into a rectangle. With the longest side facing you, fold it into thirds like an envelope; folding the right ⅓ over on itself, then the left ⅓ over the other two layers. Roll into a large rectangle and repeat the folds. Roll out and repeat folds a third time.
  • 5
    On a floured bench, roll the dough into a long rectangle approximately 34cm x 23cm. With the long side facing you, scatter the cherries over the lower ⅔ of the rectangle.
  • 6
    Fold the top ⅓ over to cover half the cherries, then lift and fold again to cover the bottom ⅓, making a long strip with the cherries layered in it. Neaten the ends.
  • 7
    Add a splash of water to the cream residue in the jug and brush over the dough. Sprinkle with white sugar. Divide strip into 6 squares then cut each diagonally to make 12 triangles.
  • 8
    Bake on a greased tray for 15 minutes or until risen and lightly browned.
  • 9
    Make glaze (see below).
  • 10
    When shortcakes have cooled, drizzle over glaze. Scatter on the flaked almonds, if using.
Glaze
  • 11
    Combine lemon juice and icing sugar with just enough water to allow it to drizzle off the end of a knife.

Notes

  • Once the liquid has been added to the flour the raising activity will begin, so the dough must be baked promptly. - PER SERVE Energy 206kcal, 864kj • Protein 2.3g • Total Fat 17.7g • Saturated Fat 9g • Carbohydrate 10g • Fibre 0.5g • Sodium 64mg

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