Chocolate Bannock Mixed Berry Shortcakes
This lightly sweetened and fresh fruit dessert is a healthier and lightened-up version of shortcake that tastes as good as it looks. Try this classic recipe with a hint of maple syrup and our added twist using BOOST Powdered Chocolate. Dusted with a bit of icing sugar or garnished with a fresh mint leaf, these 6 beautiful and delicious shortcakes will be great for sharing with your loved ones.
Ingredients
Instructions
Split shortcakes in half crosswise. Evenly pipe whipped cream over bottom half; top with mixed berries. Cap with top of shortcakes. Serve immediately.
Preheat oven to 425°F (220°C). In large bowl, combine flour, sugar, baking powder and salt; using fingertips or pastry blender, rub or cut in butter until mixture resembles coarse crumbs.
In small bowl, combine evaporated milk, BOOST powder and vanilla; gradually stir into flour mixture to make soft dough. Transfer to lightly floured work surface; knead a few times until smooth.
Divide dough evenly into 6 portions. Roll each portion into ball, then flatten into 1-inch (2.5 cm) thick round. Place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Bake for 12 to 15 minutes or lightly golden. Let cool completely.
Just before serving, using electric mixer, beat cream until stiff peaks start to form. Stir in maple syrup. Transfer to piping bag fitted with piping tip.
Tips
If desired
Dust shortcakes with a little icing sugar and garnish with fresh mint leaves.
For best flavour and texture
Bannock shortcakes are best served the day they are made.
What you need
Ingredients
How to prepare
Instructions
Split shortcakes in half crosswise. Evenly pipe whipped cream over bottom half; top with mixed berries. Cap with top of shortcakes. Serve immediately.
Preheat oven to 425°F (220°C). In large bowl, combine flour, sugar, baking powder and salt; using fingertips or pastry blender, rub or cut in butter until mixture resembles coarse crumbs.
In small bowl, combine evaporated milk, BOOST powder and vanilla; gradually stir into flour mixture to make soft dough. Transfer to lightly floured work surface; knead a few times until smooth.
Divide dough evenly into 6 portions. Roll each portion into ball, then flatten into 1-inch (2.5 cm) thick round. Place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Bake for 12 to 15 minutes or lightly golden. Let cool completely.
Just before serving, using electric mixer, beat cream until stiff peaks start to form. Stir in maple syrup. Transfer to piping bag fitted with piping tip.
Tips
If desired
Dust shortcakes with a little icing sugar and garnish with fresh mint leaves.
For best flavour and texture
Bannock shortcakes are best served the day they are made.
