Recipe

Ice-cream shortcakes

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Ice-cream shortcakes
  • 1 cup (150g) plain flour
  • 60 gram chilled butter, cubed
  • 2 egg yolks
  • 1/4 cup (55g) caster sugar
  • 2 teaspoon vanilla extract
  • 1 quantity vanilla bean ice-cream
  • 1 punnet strawberries, halved
  • 1 tablespoon kirsch or cointreau
  • icing sugar, for dusting

Method

Ice-cream shortcakes
  • 1
    Pulse flour and butter in a food processor for 20 seconds, until mixture resembles fine breadcrumbs. Add yolks, sugar, vanilla and 1/2-1 tablespoon water, process just until combined. Knead gently on a floured surface. Form a ball. Wrap, chill for 30 minutes.
  • 2
    Preheat oven to 190°C. Line a baking tray with baking paper. Turn dough onto a lightly floured surface. Roll out to 7mm thick. Cut 12 x 8cm circles. Arrange on prepared tray and bake for 10 minutes, until pale golden. Cool.
  • 3
    Cut ice-cream into thick slices. Cut a circle the same size as biscuit from each slice. Arrange on a lined baking tray and refreeze until firm.
  • 4
    Toss strawberries and kirsch together. Place one biscuit on 6 plates. Top with ice-cream rounds and remaining biscuits. Dust with icing sugar. Serve with strawberries.

Notes

For children, replace the alcohol with 2 tablespoons of icing sugar and stand for 10 minutes to macerate. If the ice-cream is too soft after slicing, return the slices to the freezer to firm before cutting out circles.

The Latest from Food To Love