Sumac Strawberry Shortcakes

Sumac Strawberry Shortcakes 

The magic ingredient here is a citrusy spice that adds a sweet-sour sweetness to juicy summer strawberries. Make the shortcakes and macerate the strawberries in advance and then whip the cream just before serving.  Serves 6
Ingredients:
2 1/2 cups self-rising flour, plus extra for dusting
1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 cup plus 2 tablespoons sugar

1/2 cup plus 1 tablespoon unsalted butter, chilled and cubed

1 egg

1/2 cup milk

1 1/4 cup double cream

1 tablespoon demerara sugar, optional

1 quart strawberries, roughly chopped

Sumac for sprinkling 

1/2 teaspoon vanilla bean paste

Directions:

Line a baking sheet with parchment paper.  Sift the flour into a large bowl.  Using a fork or whisk, stir in the salt, baking powder and 1/4 cup plus 2 tablespoons sugar. (3/8 cup) until evenly combined.  Cut in the 1/2 cup plus 1 tablespoon chilled butter until you have a course crumble mixture.  Whisk the egg and milk together, then using a fork to mix it in until you have a rough dough.

Place the dough on a lightly floured surface and knead briefly 20 - 30 seconds to bring it together, then use your hands to shape it into a 7" X 14" rectangle about 2/3" thick.  Cut six  2 1/3" inch squares.  Transfer to the parchment lined baking tray.

Preheat oven to 400*F.  Brush 1 tablespoon cream over the squares or use any leftover egg cream mixture and sprinkle with demerara sugar.

Bake at 400*F for 14 to 18 minutes or until golden.  Transfer to a cooling rack to cool completely.

Meanwhile in a large bowl mix the strawberries, sumac, 1 1/2 tablespoons sugar and 1 tablespoons water, set aside to macerate for 1 hour.

Place the remaining cream and the vanilla bean paste in a bowl and whisk it until soft peals form.  Serve the shortcakes filled with cream and strawberries sprinkled with a little sumac.

Note,  Use any fruit, i.e. peaches, blueberries, mango, figs, with this recipe.  Be creative!

 

Ginger Snap Biscotti

Ginger Snap Biscotti

Ingredients:

2 tablespoons unsalted butter, softened

1/3 cup dark brown sugar

1 large egg, room temperature

1/2 teaspoon vanille extract

1 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon Demerara sugar

Directions:

Preheat oven to 350*F.  Line baking sheet fitted with parchment paper.  

In a bowl of a mixer fitted with the paddle mixer, beat butter and brown sugar until creamy or use a hand held mixer and beat until light and creamy.  Beat in egg and vanilla.

In a separate bowl, mix together flour and baking powder, salt, ground ginger, ground cinnamon, allspice, cloves, and nutmeg .  Blend in the spices  Sift flour mixture into butter mixture and mix only until well incorporated.  

Transfer dough to baking sheet and form into an 8” X 2 1/2” log and flatten to a 3/4” thick log.  Sprinkle top with Demerara sugar.

Bake for 30 minutes until edges and bottom is browned.  Remove from oven and allow to cool 5 minutes.  Cut diagonally into 12 even pieces.  Place slices cut side up and bake for an additional12 minutes more.  Cool 5 minutes before serving.  Serves 4 to 6.