Rhubarb shortcake with buffalo milk yoghurt
( SERVES 4 )
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
- 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.
- 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.
- 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.
- 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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