Berry and lime cinnamon shortcakes Recipe
Ingredients
1 x 250g ctn creme fraiche
45g (1/4 cup) icing sugar mixture
1 teaspoon finely grated lime rind
1 tablespoon fresh lime juice
2 x 120g punnets fresh raspberries
1 x 150g punnet fresh blueberries
Cinnamon shortbread
125g butter, at room temperature
70g (1/3 cup) caster sugar
115g (3/4 cup) plain flour
2 tablespoons rice flour
1/2 teaspoon ground cinnamon
1 egg white, lightly whisked
Caster sugar, extra, to dust
Berry and lime cinnamon shortcakes Recipe
Method
Step 1
To make the cinnamon shortbread, preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the combined flours and cinnamon and use a wooden spoon to stir until the mixture just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Step 2
Roll out dough on a lightly floured surface to a 5mm-thick disc. Use a round 8cm-diameter fluted pastry cutter to cut eight discs from the dough. Transfer to the lined trays. Lightly brush discs with egg white and sprinkle evenly with extra sugar. Bake in oven, swapping trays halfway through cooking, for 20 minutes or until light golden. Set aside on trays for 30 minutes to cool.
Step 3
Meanwhile, combine the creme fraiche, icing sugar mixture, lime rind and lime juice in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Step 4
Place 1 shortbread biscuit on each serving plate. Top with half the creme fraiche mixture. Scatter over half the raspberries and blueberries. Repeat with the remaining shortbread biscuits, creme fraiche mixture and berries. Serve immediately.
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