Walnut And Ginger Shortcakes Recipe
Are you looking for a Walnut And Ginger Shortcakes recipe made in the authentic way? Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
175 g/6 oz butter or margarine, softened
75 g/3 oz caster sugar
250 g/9 oz plain flour, sifted
50 g/2 oz walnuts, roughly chopped
Filling and decoration
300 ml/1/2 pint double cream
50 g/2 oz stem ginger, in syrup
6 walnut halves
Directions
Lightly grease two baking trays.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually work the sifted flour into the creamed mixture, together with the walnuts, to make a fairly firm dough.
Knead lightly, then wrap the dough in cling film and chill for 30 minutes, or longer if you have time.
Roll out the dough on a lightly floured board to a thickness of 5mm/1/4 in.
Cut it into 12 rounds, using a plain 7 cm/2 3/4 in cutter for the first six, and a 6 cm/2 1/4 in plain cutter for the remaining six.
Using a palette knife, carefully transfer the biscuits to the prepared baking trays.
Bake in a moderate oven (180C, 350F, gas 4) for about 30 minutes, or until the shortcakes are a pale straw colour.
Leave the shortcakes to cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
To finish the shortcakes, whip the cream with 4 tablespoons of the ginger syrup.
Spoon 6 tablespoons of the mixture into a piping bag fitted with a large star nozzle and set aside.
Roughly chop the stem ginger and fold it into the remaining cream and syrup mixture.
Sandwich one large and one small shortcake together with the chopped ginger cream.
Pipe a rosette of cream on top of each shortcake sandwich and decorate with a halved walnut.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually work the sifted flour into the creamed mixture, together with the walnuts, to make a fairly firm dough.
Knead lightly, then wrap the dough in cling film and chill for 30 minutes, or longer if you have time.
Roll out the dough on a lightly floured board to a thickness of 5mm/1/4 in.
Cut it into 12 rounds, using a plain 7 cm/2 3/4 in cutter for the first six, and a 6 cm/2 1/4 in plain cutter for the remaining six.
Using a palette knife, carefully transfer the biscuits to the prepared baking trays.
Bake in a moderate oven (180C, 350F, gas 4) for about 30 minutes, or until the shortcakes are a pale straw colour.
Leave the shortcakes to cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
To finish the shortcakes, whip the cream with 4 tablespoons of the ginger syrup.
Spoon 6 tablespoons of the mixture into a piping bag fitted with a large star nozzle and set aside.
Roughly chop the stem ginger and fold it into the remaining cream and syrup mixture.
Sandwich one large and one small shortcake together with the chopped ginger cream.
Pipe a rosette of cream on top of each shortcake sandwich and decorate with a halved walnut.
