Wednesday, May 1, 2013

It's Shortcake Season - I made mine on the lighter side for this year.

Make it regular or gluten free

A Lighter Shortcake                 Makes 8-12 Shortcakes
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup cold butter (or butter substitute)
3/4 cup low fat buttermilk (or dairy free milk with 1 Tbsp vinegar)
2 1/4 cup all-purpose flour (gluten free baking mix if needed, add 1 1/2 tsp xanthan gum to gluten free recipe)

Preheat oven to 450
In a large bowl mix all dry ingredients.  Cut in butter or butter substitute with a pastry blender until the mixture looks like coarse crumbs.

Using a fork, gently move flour mixture around as you add the buttermilk, stir very gently just to moistened.

Using your hand gently gather mixture into a large lump and knead a couple times right in the bowl - very gently.

Flour a flat area and roll or pat out dough to about 3/4" thickness. Using a round cookie cutter cut out 8-12 circles, or cut squares with a knife.  Place on a baking sheet and bake for 12 minutes, or a nice golden brown.

Cool on a wire rack or wrap in a clean dish towel until ready to serve.

Slice in half and top with berries and ice cream or a non dairy frozen treat like So Delicious. Maybe even a favorite whipped topping.

 Weight watchers should count each shortcake with 6 points if recipe made 12 shortcakes.

Fresh out of the oven

Sliced Fresh Strawberries

Here we have gluten free shortcakes on the far right, and regular on the left. Served with sliced berries and my favorite brand of dairy free frozen  treat, So Delicious Creamy Vanilla.

Gluten Free



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