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
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200g (1 1/3 cups) self-raising flour
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100g (1/2 cup) caster sugar
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75g butter, chilled
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60ml (1/4 cup) milk
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2 egg yolks
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1 teaspoon vanilla bean paste
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1 egg, lightly whisked
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3 teaspoons demerara sugar
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2 peaches, cut into wedges
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185ml (3/4 cup) thickened cream
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65g (1/4 cup) sour cream
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90g (1/4 cup) apricot jam
Method
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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.
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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.
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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.
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Step 4
Meanwhile, combine the peach and half the reserved caster sugar in a bowl.
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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.
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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.