Wednesday, 27 February 2013 08:28

Winter Shortcake Stuffed with Jam and Whipped Cream

Written by stephania
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Happy Wednesday!

This week we're all about Our Favorite Things. We love supporting local boutiques, farmers markets, butchers, and most especially bakeries. In fact I love our little artisan bakeries so much that I did an entire roundup of my favorites a couple of years ago. In the last year or so, I've really grown to love biscuits. As simple as they are, I really look forward to heating up a butter biscuit from my favorite local bakery, Bittersweet, smothering it with jam and pairing it with a mug of French pressed coffee. For this week's Food Network post, I wanted to find a recipe  that I would realistically want to make during the work week, wasn't too unhealthy, and was just sweet enough to satisfy my relentless morning sweet tooth. After spending a little time on the magical World Wide Web, I found it - Biscuits stuffed with strawberry jam and whipped cream.

Enjoy!

 
stephania 
 

Winter Shortcake Stuffed with Jam & Whipped Cream
adapted from Bon Appetit; January 2013

 

What you need:           biscuitsfinalIMG 2742

  • 2 Cups of BA Biscuit Mix 
  • 1/2 cup unsalted butter, chilled and sliced into 1/2" thick pieces
  • 3/4 cup buttermilk
  • 3/4 cup dried figs, thinly sliced
  • 1 tsp orange zest
  • 1 large egg, lightly beaten
  • 2 tbs raw sugar
  • 3/4 cup jam
  • 3/4 cup chilled heavy cream, whipped
  • all-purpose flour, for dusting surface

What you do:

    Preheat oven to 425°F .  Combine biscuit mixture and butter into a food processor, until it's similar to coarse meal. Transfer to bowl. Add buttermilk. Stir to mix. Add figs and zest. Stir to combine. Flour a flat working surface. Transfer dough to floured surface and kneed for 4-5 times. Dust your rolling pin with flour and roll out dough until it's approximately a 7" square and about 3/4" thick. Slice dough in half. Slice each half into 4 rectangles. 

    Transfer shortcakes to a parchment lined baking sheet. Brush with beaten egg and then sprinkle with raw sugar. 

    Bake shortcakes for 13 - 15 minutes or until just golden brown. Let them cool for 15 minutes. Slice each piece in half and and fill with jam and whipped cream. 

     

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        Last modified on Wednesday, 27 February 2013 15:05
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