Lemon and poppy seed shortcakes with peaches
- Preparation and cooking time
- Total time
- A little effort
- Makes 8
Ingredients
- 325g plain flour, plus extra for rolling out
- 1 tbsp baking powder
- 4 tbsp caster sugar
- 125g unsalted butter, diced and chilled
- 1 tbsp poppy seeds
- 1 unwaxed lemon, zested
- 1 egg, beaten
- 125ml double cream, plus 2 tbsp
VANILLA CREAM
- 1 vanilla pod
- 2 tbsp icing sugar
- 300ml double cream
- 6 ripe peaches
- 2 tbsp caster sugar
- 2 tbsp juice lemon
Method
- STEP 1
Heat the oven to 220c/fan 200c/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter, poppy seeds and lemon zest. Using the pulse button, rub the butter into the dry ingredients.
- STEP 2
Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together. Lightly flour the work surface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can.
- STEP 3
Gather the scraps together, roll them out again and stamp out more shortcakes to make 8 in total. Arrange on a parchment-lined baking sheet, brush the tops with a little double cream and sprinkle with caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Cool slightly.
- STEP 4
To make the vanilla cream, split the vanilla pod in half and scrape the seeds into a bowl. Add the icing sugar and double cream and softly whip. Cover and chill until needed. Slice the peaches and mix with the caster sugar and lemon juice.
- STEP 5
Split the warm shortcakes in half, add a good dollop of vanilla cream, some peaches and put the top back on. Serve immediately.
