Greengage Shortcake RecipeOrigin: Britain Period: Modern |
Ingredients:
100g butter 
Greengage Shortcake Preparation:Method:Cream together the sugar and butter in a bowl until light and fluffy then mix in the wholemeal flour and the ginger. Divide the mixture between two 18cm sandwich tins that have been greased and floured. Score the shortbread into 8 sections then place in an oven pre-heated to 190°C and bake for about 20 minutes, or until crisp and golden brown. Take out of the oven and turn the rounds out onto a wire rack to cool. For the fruit filling, place the greengages in a saucepan with 100ml water. Bring to a boil, reduce to a simmer and cook for 5 minutes. Meanwhile mix the arrowroot with 15ml water and form a slurry. Stir this into the cooked greengages and add the Calvados. Return to a boil, add the sugar and cooked until thickened. Take off the heat and allow to cool completely. Assemble the shortbread by taking both shortbread rounds and spooning the greengage mix over the top. Spread the whipping cream over the top then place one shortbread round over the other. Sprinkle icing sugar over the top, cut into 8 pieces (follow the scores you made) and serve. |
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