for 8 pieces

Dough

250 g	white flour
40 g	sugar
2 tsp	baking powder
100 g	Fine Food Beurre à la Fleur de sel de Guérande, cut into pieces, cold
1 ¼ dl	buttermilk

To shape

a little	white flour
1 tbsp	buttermilk

Compote

350 g	red rhubarb, diagonally in approx. 3 cm thick slices
2 ½ tbsp	sugar

To serve

100 g

crème fraîche

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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