Peach shortcake with Sindyanna cream

dessert · ⏱ 60 min · 8 portions · 73.0 g carbs / portion · vegetarian · allergens: gluten, milk

v5 · rb0e705f985 20260727Z1751 160 g golden caster sugar 175 g unsalted butter 140 ml buttermilk 500 ml double cream 14.8 ml vanilla bean paste 1½ tbsp demerara sugar 40 ml lime juice pulse the dry ingredients in the food processor 🌀 pulse the butter into the flour mix until pea-sized pieces 🌀 mix the buttermilk cream and vanilla bean paste into a shaggy dough 🔪 compress and roll the dough into a rectangle, then cut 8 shortcake squares ⏳ ⏱ 30 min chill the shortcakes in the fridge and up to an hour 🔥 heat the oven to 200°C 🍳 ⏱ 10-15 min poach the peaches by cooking the syrup until thick and bubbling furiously 🍳 stir in the sliced peaches and cook for another minute, then cool and stir in the lime juice 🍽 brush the shortcakes with cream and sprinkle the demerara sugar 🔥 ⏱ 20 min bake the shortcakes until golden brown ⏳ whisk the cream ingredients to soft peaks and refrigerate until ready to serve 🔪 cut each shortcake in half widthways 🌀 spoon the peach mix over the bottom halves, dollop on cream, top with the other halves Peach Shortcake 🎉 375 g plain flour 2½ tsp baking powder ¼ tsp bicarbonate of soda ¾ tsp salt 1 piece lime 10 g ginger 500 g peach salt to taste 115 g soulful galilean spread 2½ tbsp golden caster sugar plain flour, baking powder, bicarbonate of soda, salt 60 g buttermilk 140 ml double cream 10 ml vanilla bean paste demerara sugar 100 g lime, ginger, peach, salt 360 ml soulful galilean spread, golden caster sugar 5 ml
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