Food recipes
Strawberry Shortcakes
Strawberry Shortcakes Ingredients: butter, without salt sugars, powdered wheat flour, white, all-purpose, unenriched corn, sweet, white, raw cream, whipped, cream topping, pressurized yogurt, greek, plain, nonfat stra...
Strawberry Shortcakes
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
strawberries, raw
sugars, powdered
Directions:
Pre heat the oven 150c/300f line two cookie sheets with baking parchment.
Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
Gradually sift in the flour and cornflour and mix into a pliable dough.
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
Lift onto the baking sheet and prick with a fork.
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
To assemble, whip cream until it forms soft peaks and fold in the yoghurt.
Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
Arrange the other half of the shortbread circles on top at an angle.
Dust with icing sugar and serve.
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
strawberries, raw
sugars, powdered
Directions:
Pre heat the oven 150c/300f line two cookie sheets with baking parchment.
Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
Gradually sift in the flour and cornflour and mix into a pliable dough.
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
Lift onto the baking sheet and prick with a fork.
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
To assemble, whip cream until it forms soft peaks and fold in the yoghurt.
Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
Arrange the other half of the shortbread circles on top at an angle.
Dust with icing sugar and serve.