Ingredients and Weight:
- 400g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 120g ground ginger
- 120g unsalted butter, cold and cut into small pieces
- 250ml buttermilk
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 190°C (375°F).
- Grease and flour an 8-inch baking dish.
- In a large bowl, whisk together flour, baking soda, salt, and ginger.
- Add butter to dry ingredients and work together with your fingers until mixture resembles coarse crumbs.
- Add buttermilk and mix until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and knead for a few seconds just until it comes together.
- Pat dough into a 12-inch circle.
- Cut a 4-inch circle from the center of the dough and reserve.
- Place the larger circle in the prepared baking dish and trim the edges.
- Fill the center with your preferred filling (see below).
- Place the reserved circle on top of the filling and seal the edges.
- Brush the top with milk and sprinkle with sugar.
- Bake for 30-35 minutes, or until golden brown.
Nutritional Information:
Per serving (1/8 of shortcake):
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Buttery, flaky crust
- Spicy, aromatic ginger flavor
- Versatile base for various fillings
User Comments:
- "This shortcake has a wonderful blend of sweet and spicy flavors. The ginger is not overpowering and complements the filling perfectly."
- "The shortcake crust is so light and crispy. It's a great accompaniment to the hearty filling."
- "I love the versatility of this dish. I've tried it with apple compote, whipped cream, and even savory fillings like beef stew."
Special Precautions and Tips:
- Do not overmix the dough, as this will make the shortcake tough.
- If you don't have ground ginger, you can use grated fresh ginger instead.
- To make a gluten-free shortcake, use a gluten-free flour blend.
