Rhubarb shortcake with buffalo milk yoghurt
( SERVES 4 )
(You can click on ingredients to see more related recipes)
|2 cups||Self raising flour|
|2 tbsp||Caster sugar|
|3 tbsp||Caster sugar|
|1 tsp||Orange, (or 1/2 tsp orange oil)|
|½ tsp||Vanilla extract|
|300 g||Rhubarb, (cut into 10 cm pieces)|
|8 tsp||Yoghurt, (buffalo milk)|
|1 to dust||Icing sugar|
- 1 To make the shortcake; preheat the oven to 180 degC. Combine the flour, sugar and salt in a bowl. Dice the butter and rub in until the mixture resembles breadcrumbs then pour in the cream, mixing gently until just combined.
- Lightly flour a work surface then roll out the dough and cut into 12 x 10 cm circles with a cookie cutter. Let rest for 10 minutes before baking for 15 minutes or until golden.
- Pour the water into a saucepan, over a gentle heat add the sugar, orange oil or zest, vanilla and bring to a simmer. Add the rhubarb and let cook for 5 minutes.
- Assemble the dessert on individual plates. Dust each shortcake with icing sugar. Layer shortcake, yoghurt, shortcake, rhubarb and shortcake to finish.