Scarlett WApple and Mint Hazelnut Shortcake
January 9th 2007 12:42
Apple and Mint Hazelnut Shortcake
About Shortcake
Shortcake is a classic American dessert. It is made of butter, eggs, caster sugar and flour mixture. When baked, it has a cookie-like and chewy texture with a strong butter flavour.
INGREDIENTS
Serves 8-10
150gm / 1 cup plain wholemeal flour
50 gm / 4 tablespoons ground hazelnuts
50 gm / 4 tablespoons icing sugar, sifted
150 gm / 10 tablespoons unsalted butter or margarine
3 sharp eating apples
5 ml / 1 teaspoon lemon juice
15 – 30 ml / 1 – 2 tablespoons caster sugar, or to taste
15 ml/ 1 tablespoon chopped fresh mint, or 5 ml / 1 teaspoon dried
250 ml / 1 cup whipping cream or crème fraîche
few drops vanilla essence
few mint leaves and whole hazelnuts, to decorate
1. Process the flour, ground hazelnuts and icing sugar with the butter in a food processor in short bursts, or rub the butter into the dry ingredients until they come together. (don’t overwork the mixture.) Bring the dough together, adding a very little iced water if necessary. Knead briefly, wrap in grease-proof paper and chill for 30 minutes.
2. Preheat the oven to 160 degrees Celsius. Cut the dough in half and roll out each half, on a lightly floured surface, to an 18cm / 7in round. Place on greaseproof paper on baking sheets and bake for about 40 minutes, or until crisp. If browning too much, move them down in the oven to a lower shelf. Allow to cool.
3. Peel, core and chop the apples into a pan with the lemon juice. Add sugar to taste, then cook for 2 – 3 minutes, until just softening. Mash the apple gently with the chopped fresh mint and leave to cool.
4. Whip the cream with the vanilla essence. Place one shortbread base on a serving plate. Spread half the apple and half the cream or crème fraîche on top.
5. Place the second shortcake on top, then spread over the remaining apple and cream, swirling the top layer of cream gently. Decorate the top with mint leaves and a few whole hazelnuts, then serve at once.
**From “Traditional British Cooking”. **
Tips:
The shortbread can be prepared ahead and kept in an airtight container.
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