Chocolate Bannock Mixed Berry Shortcakes

25 mins.

Yum

Ingredients

1 1/2 cups (375 mL) whole wheat flour

sifted

2 tbsp (30 mL) granulated sugar

1 tbsp (15 mL) baking powder

1/4 tsp (1 mL) salt

1/4 cup (60 mL) cold butter

cut into cubes

1/2 cup (125 mL) evaporated milk

1/2 cup (125 mL) Carnation Breakfast Essentials Powdered Chocolate

1 tsp (5 mL) vanilla extract

3/4 cup (175 mL) 35% whipping cream

2 tbsp (30 mL) maple syrup

1/2 cup (125 mL) strawberries

sliced

1/2 cup (125 mL) blackberries

1/2 cup (125 mL) blueberries

Preparation

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, 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.

5 Filling

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.