Annabel’s Shortcake by Margaret Prouse
Ingredients:
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Shortcake
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250 mL (1 cup) all purpose flour
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250 mL (1 cup) whole wheat flour
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15 mL (1 tbsp) baking powder
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25 mL (2 tbsp) sugar
- 6 tbsp (100 mL) cold butter
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1 egg, well-beaten
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175 mL (¾ cup) milk
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50 mL (¼ cup) sliced almonds
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25 mL (2 tbsp) pumpkin seeds
Preheat oven to 220’C (425’F).
Stir flours, baking powder and sugar together in a large mixing bowl. Cut in cold butter using a pastry blender or 2 knives until pieces are about the size of split peas.
Whisk together beaten egg and milk, and gradually add to dry ingredients, stirring lightly with a fork. Mix until a soft dough is formed. Turn onto a lightly floured counter top and knead gently a few times.
Place dough in a greased 22 cm (8”) pie plate or square cake pan, and pat into place. Brush top with milk or egg white if desired. (Use milk for better browning, egg white for browning and more shine).
Sprinkle sliced almonds and pumpkin seeds evenly over the shortcake.
Bake for 20-25 minutes, until lightly browned and cooked through.
Strawberries
1 box (1 L/1 qt) fresh PEI strawberries
sugar, to taste
Wash and hull strawberries. Mash with a potato masher or very clean hands, and stir in sugar to taste, if desired.
To Serve
Allow shortcake to cool slightly, and cut into wedges.
Place a wedge in each serving bowl, and cut in half to make 2 layers. Spoon crushed berries over bottom layer, add top layer, spoon on more berries and top with a dab of whipped cream or Greek yogurt.
Eat immediately. Tastes best when shortcake is still warm!
Margaret Prouse, margaret@islandgusto.com