Bake the shortcake a day ahead, then take it, ready to be filled, on the road with you.

Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 6 person.

Ingredients

• 200g (1 1/3 cups) self-raising flour

• 100g (1/2 cup) caster sugar

• 75g butter, chilled

• 60ml (1/4 cup) milk

• 2 egg yolks

• 1 teaspoon vanilla bean paste

• 1 egg, lightly whisked

• 3 teaspoons demerara sugar

• 2 peaches, cut into wedges

• 185ml (3/4 cup) thickened cream

• 65g (1/4 cup) sour cream

• 90g (1/4 cup) apricot jam

Method

• Step 1

  Preheat oven to 180°C. Line a baking tray with baking paper. Sift the flour into a large bowl. Reserve 1 tablespoon caster sugar. Stir the remaining caster sugar into the flour.

• Step 2

  Coarsely grate the butter over the flour mixture. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre. Combine the milk, egg yolks and half the vanilla in a small jug. Add to the flour mixture. Stir until just combined. Turn onto a lightly floured surface. Knead gently until smooth. Shape into a 15cm disc. Place on the lined tray.

• Step 3

  Brush with the egg. Sprinkle with demerara sugar. Bake for 20-25 minutes or until golden and firm to touch. Set aside for 30 minutes to cool.

• Step 4

  Meanwhile, combine the peach and half the reserved caster sugar in a bowl.

• Step 5

  Use an electric beater to beat the cream, reserved caster sugar and remaining vanilla in a bowl until firm peaks form. Beat in the sour cream.

• Step 6

  Use a serrated knife to cut shortcake in half horizontally. Spread the base with apricot jam. Top with the cream mixture. Spoon over the peach mixture. Top with the remaining shortcake.