Recipes Berry and lime cinnamon shortcakes

Recipes Berry and lime cinnamon shortcakes

Recipes Berry and lime cinnamon shortcakes

Recipes Berry and lime cinnamon shortcakes Have you thought about what you’re making for Christmas dessert this year? These berry-topped shortcakes could be contenders, though I don’t know that I can wait till Christmas… Berry and lime cinnamon shortcakes

Ingredients

  • one x 250g ctn creme fraiche
  • 45g (1/4 cup) icing glucose mixture
  • one teaspoon finely grated lime rind
  • one tablespoon clean lime juice
  • 2 x 120g punnets fresh raspberries
  • 1 back button 150g punnet fresh good

Cinnamon shortbread

  • 125g butter, with room temperature
  • 70g (1/3 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 2 tablespoons rice flour
  • 1/2 tsp ground cinnamon
  • 1 ovum white, lightly whisked
  • Caster sugar, more, to dirt

Method

  • Step 1

    To make the cinnamon shortbread, preheat cooker to 160�C. Range 2 baking plastic trays with non-stick cooking paper. Use a good electric beater in order to beat together the particular butter and glucose in a moderate bowl until lighter and creamy. Include the combined flours and cinnamon and use a wood spoon to stir till the blend just begins to come jointly. Switch onto a lightly floured surface area and knead until smooth. Shape directly into the disc and cover with plastic material cover. Place in the fridge intended for thirty minutes to rest.

  • Step 2

    Roll out cash on a lightly floured surface in order to a 5mm-thick disc. Utilize a round 8cm-diameter fluted pastry cutter to slice eight dvds through the dough. Transfer towards the layered plastic trays. Lightly brush discs with ovum whitened and sprinkle evenly with additional glucose. Bake in oven, swapping plastic trays midway through cooking, for 20 mins or even until light golden. Put aside upon plastic trays for 30 minutes to great.

  • Step three or more In the meantime, combine the creme fraiche, topping glucose mixture, lime rind and lime fruit juice in a medium bowl. Include along with plastic wrap and place within the particular fridge for half an hour in order to chill.
  • Action 4

    Place one shortbread biscuit upon each serving dish. Top with fifty percent the creme fraiche mixture. Scatter more than half the raspberries and blueberries. Do it again with the staying shortbread biscuits, cremefarbig fraiche mixture and berries. Serve instantly.