Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Compote
To serve
How it's done
Dough
Mix the flour, sugar and baking powder in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the buttermilk, mix quickly to form a soft dough. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (each approx. 6.5 cm in diameter), place on a baking tray lined with baking paper, brush with a little buttermilk.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
Compote
Mix the rhubarb and sugar in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 8 mins. until just soft, allow to cool slightly.
To serve
Slice the shortcakes crosswise, serve with the crème fraîche and compote.
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