A carefree day cinnamon recipe
Strawberry shortcake has always been a favourite dessert of mine it reminds me of the carefree days of summer at my grandparent's house, where we'd buy strawberries by the pound and eat them in just about everything.
Since we eat shortcake all summer, I've created a recipe that includes a little extra fibre and protein by subbing out half the white flour with wholewheat flour (wholewheat pastry flour is particularly great for baked goods if you happen to have some). But with the husk and germ of the wheat comes a slighter darker, nuttier colour, which isn't quite what children may be craving for dessert. My easy solution: embrace the beautiful brown colour and enhance it with a little cinnamon.
Cinnamon Biscuit Berry Shortcakes
Start to Finish: 45 minutes
Yield: 6 servings
For the berries:
2 tbs white balsamic vinegar (or apple cider vinegar)
1tbs brown sugar
2 cups raspberries, blueberries, and sliced strawberries
1tsp grated orange zest
2tsp chopped fresh mint
For the shortcake biscuits:
11/4 cup flour - half whole wheat, half
2 1/2tsp baking powder
1/4tsp baking soda
2tbs sugar, plus more for sprinkling
3tbs cold butter, cut into small cubes
1/2 cup low-fat plain Greek yogurt
1 egg, lightly beaten, divided in half
For the creamy filling:
1/3 cup part-skim ricotta cheese
3 tbs low-fat plain Greek yogurt
1/8tsp vanilla extract
1tbs brown sugar
1. Preheat the oven to 400. In a medium bowl, toss together the balsamic vinegar, brown sugar, orange zest and mint and place in refrigerator while you make the biscuits. Place the flour, baking powder, baking soda, sugar, salt and cinnamon in a small food processor. Pulse once or twice to mix the dry ingredients. Add the butter, and pulse 7 or 8 times until mixture looks like wet sand.
2. Add half the egg into the yogurt and stir to combine, and then pour on top of the flour. Process until the dough comes together in a large clump, about 30 seconds. Empty the dough on to the counter and form into a 6" disc. Slice the dough into 6 wedges and place on a baking sheet lined with parchment.
3. Brush lightly with a little remaining beaten egg and sprinkle with a little sugar on top. Bake until golden brown and fluffy, about 13-15 minutes. Remove from the oven and allow to cool.
4. Meanwhile, make the cream: in a small bowl, mix together the ricotta cheese, yogurt, vanilla and brown sugar until smooth. Chill until ready to serve. To serve, split the biscuits in half, spoon some ricotta cream on the bottom half, top with macerated berries and the top biscuit half. Enjoy.
- Melissa d'Arabian