Chocolate Bannock Mixed Berry Shortcakes
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, CBE 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.
For best flavour and texture
Bannock shortcakes are best served the day they are made.
Dust shortcakes with a little icing sugar and garnish with fresh mint leaves.
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