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Home > Recipes > Rhubarb shortcake with buffalo milk yoghurt

Rhubarb shortcake with buffalo milk yoghurt
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Rhubarb shortcake with buffalo milk yoghurt

Photo by Babiche Martens

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Shortcake

2 cups Self raising flour
2 Tbsp Caster sugar
¼ tsp Salt
40 g Butter
½ cup Cream
¼ cup Water
3 Tbsp Caster sugar
1 tsp Orange, (or 1/2 tsp orange oil)
½ tsp Vanilla extract
300 g Rhubarb, (cut into 10 cm pieces)
8 tsp Yoghurt, (buffalo milk)
1 to dust Icing sugar

Directions

  1. To make the shortcake, preheat the oven to 180C. Combine the flour, sugar and salt in a bowl. Dice the butter and rub in until the mixture resembles breadcrumbs, then pour in the cream, mixing gently until just combined.
  2. Lightly flour a work surface then roll out the dough and cut into 12 x 10 cm circles with a cookie cutter. Let rest for 10 minutes before baking for 15 minutes or until golden.
  3. Pour the water into a saucepan, over a gentle heat add the sugar, orange oil or zest, vanilla and bring to a simmer. Add the rhubarb and let cook for 5 minutes.
  4. Assemble the dessert on individual plates. Dust each shortcake with icing sugar. Layer shortcake, yoghurt, shortcake, rhubarb and shortcake to finish.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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