Raspberry Shortcakes with Double Ginger Biscuits
Ingredients
Method
- For the biscuits: Whisk together the cream and the egg in a small bowl. In a separate large bowl, whisk together the flour, baking powder, granulated sugar, ground ginger, and salt. Using a pastry blender, cut the butter into the flour mixture until it is the texture of coarse meal with some larger pea-size pieces. Add the crystallized ginger and toss to combine.
- Mix the cream mixture into the flour mixture with a fork just until a shaggy dough forms. Tip the dough out onto a lightly floured piece of parchment paper and knead the dough, just 2 or 3 times, to get the mixture to come together. Pat it into a 9 by 6-inch rectangle. With a sharp knife, trim 1/4 inch off of each edge, then cut into six squares. Arrange the squares on a baking sheet or a plate about 2 inches apart. Freeze for 20 to 30 minutes. Meanwhile, preheat the oven to 220 degrees.
- Brush the tops of the frozen squares with cream and sprinkle with sugar. Transfer to a fresh baking sheet. Bake until golden brown and puffed slightly, 14 to 16 minutes. Let cool completely on the sheet on a wire rack.
- To finish: Toss the raspberries with the granulated sugar in a medium bowl and let stand until juicy, about 10 minutes. To serve, whip the 240ml cream with confectioners' sugar to soft peaks. Split the biscuits and fill them with whipped cream and raspberries.
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Overall Rating:
4.70
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