Lemon & poppy seed shortcakes with peaches
It takes a little effort to make these warm fruity shortcakes, but they're worth every minute
Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 40 minutes plus overnight chilling
- Heat the oven to 220C/fan 200C/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter, poppy seeds and lemon zest. Using the pulse button, rub the butter into the dry ingredients.
- Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together. Lightly flour the work surface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can.
- Gather the scraps together, roll them out again and stamp out more shortcakes to make 8 in total. Arrange on a parchment-lined baking sheet, brush the tops with a little double cream and sprinkle with caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Cool slightly.
- To make the vanilla cream, split the vanilla pod in half and scrape the seeds into a bowl. Add the icing sugar and double cream and softly whip. Cover and chill until needed. Slice the peaches and mix with the caster sugar and lemon juice.
- Split the warm shortcakes in half, add a good dollop of vanilla cream, some peaches and put the top back on. Serve immediately.
646 kcalories, protein 7g, carbohydrate 55.6g, fat 45.5 g, saturated fat 25.6g, fibre 2.5g, salt 0.63 g
Recipe from olive magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4522/
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Ingredients
- 325g plain flour , plus extra for rolling out
- 1 tbsp baking powder
- 4 tbsp caster sugar
- 125g unsalted butter , diced and chilled
- 1 tbsp poppy seeds
- 1 unwaxed lemon , zested
- 1 egg , beaten
- 125ml double cream , plus 2 tbsp
VANILLA CREAM
- 1 vanilla pod
- 2 tbsp icing sugar
- 300ml double cream
- 6 ripe peaches
- 2 tbsp caster sugar
- 2 tbsp lemons juice
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A versatile vegetarian main course, served with salad in the summer, and green vegetables in the winter
2
ratings
Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 40 minutes plus overnight chilling
Ingredients
- 325g plain flour , plus extra for rolling out
- 1 tbsp baking powder
- 4 tbsp caster sugar
- 125g unsalted butter , diced and chilled
- 1 tbsp poppy seeds
- 1 unwaxed lemon , zested
- 1 egg , beaten
- 125ml double cream , plus 2 tbsp
VANILLA CREAM
- 1 vanilla pod
- 2 tbsp icing sugar
- 300ml double cream
- 6 ripe peaches
- 2 tbsp caster sugar
- 2 tbsp lemons juice
646 kcalories, protein 7g, carbohydrate 55.6g, fat 45.5 g, saturated fat 25.6g, fibre 2.5g, salt 0.63 g
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