Stone Fruit Biscuit Sandwich
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Shortcakes
- 1 ¼ cups softened butter
- ⅔ cup sugar
- 1 pinch salt
- 2 ⅔ cups flour
- 1 tsp Baking powder
- flour (for the work surface)
- 1 can Peaches (ca. 450 g | 2 cups)
- 1 ⅔ cups Rhubarb
- ⅓ cup sugar
- 1 Tbsp Starch
- 1 cup cream (at least 30% fat content)
- 3 Tbsps powdered sugar
- For the garnish
- powdered sugar
- 1 Tbsp Lemon thyme
Preparation steps
1.
Beat together the softened butter, sugar and pinch of salt until fluffy.
2.
Mix the flour and baking powder together until well combined. Sift onto the butter mixture and quickly form into a dough. Shape into a ball and refrigerate for 2 hours.
3.
Preheat the oven to 190°C (170° fan), 375F, gas 5.
4.
Line a baking sheet with parchment paper.
5.
Roll out the dough on a lightly floured work surface and place it on the baking sheet. Bake for approximately 15 - 20 minutes (insert a toothpick to test for doneness). Remove from the oven and cool completely.
6.
Drain the peaches and cut into slices. Wash and clean the rhubarb. Remove any tough, stringy fibers and cut into 2 cm long pieces. Heat the rhubarb with the sugar in a saucepan and simmer for 3-5 minutes. Stir in the starch (which has been dissolved in cold water) and remove from heat.
7.
Beat the cream with the powdered sugar until stiff peaks form.
8.
To serve: cut the shortcakes into 7X7 cm squares. Spread half of the squares with alternate layers of cream, rhubarb and peaches. Top with the remaining squares. Sprinkle with powdered sugar and the thyme.
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