Ginger Shortcakes With Mangoes and Strawberries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe notes: Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic. Ingredients:
2 cups all-purpose flour |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into pieces |
1/3 cup roughly chopped crystallized ginger (australian ginger is best) |
3/4 cup buttermilk |
1 egg, lightly beaten |
2 large ripe mangoes, peeled and cut into cubes |
1/2 lb strawberry, stemmed and sliced |
8 ounces low-fat vanilla yogurt, stirred to make smooth |
Directions:
1. Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
3. Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger.
4. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
5. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions.
6. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
7. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
8. To serve, mix together mangoes and strawberries in a bowl.
9. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates.
10. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.
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