主播大秀made Shortcake
Shortcake
Ingredients:
250g butter
225g plain flour
115g castor sugar
85g cornflour
Method:
Set oven to 170oc and line a baking tin with parchment paper.
Melt the butter in a saucepan and add the flour, sugar and cornflour.
Beat to a smooth dough and then press into the tin.
Fork over the top to smooth off and bake for 20-25 minutes or until golden.
While warm cut into desired shapes and allow to cool.
Toasted barley cream
Ingredients:
50g pearl barley
50g castor sugar
1 teaspoon vanilla extract
450ml double cream
Method:
Line a baking sheet with parchment paper and set oven to 190oc.
Spread the barley onto the tray and cook for about 15 minutes or until toasted and golden.
Place in a pan with 100ml of the cream, the sugar and the vanilla.
Bring to a simmer then allow to infuse for an hour.
Strain off the cream.
Wash the barley well and use for soup or to add to stews.
Whisk the remaining cream and fold in the barley infused cream.
Elderflower poached rhubarb
Ingredients:
4 thin stalks rhubarb
250ml water
50ml elderflower cordial
50g castor sugar
Method:
Simmer the water, cordial and sugar in a pan until the sugar has dissolved.
Cut the rhubarb into 2cm slices and add to the pan.
Cover with parchment paper and simmer gently until just cooked – keep checking as there’s a fine line between rhubarb that holds its shape and mush.
Cool in the juice.
Remove the cooking liquid and measure out 200ml (the rest makes a refreshing drink added to soda water or sparkling wine) for the jelly.
Rhubarb and elderflower jelly
Ingredients:
200ml rhubarb cooking liquor
2 leaves gelatine
Method:
Soak the gelatine in cold water for 10 minutes.
Bring the cooking liquor to a simmer and squeeze out the liquid from the gelatine and add to the pan.
Remove from heat and pour into moulds or a plastic tray brushed lightly with oil.
Chill to set.
To assemble:
Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top.
Remove jelly from moulds and arrange on top or slice the jelly set in a plastic tray into cubes.
