Prep 10 mins
Cooking 20 mins
Serves 8
Homemade apple butter transforms these buttermilk shortcakes into a taste sensation.
Combine the flour, baking powder, baking soda and salt in a large bowl and work the butter and cream in with your fingertips until the mixture comes together.
Tip out onto a work surface and bring together into a dough.
On a lightly floured surface, roll the dough into a rectangle about 30cm x 10cm.
Cut this into thirds, layer them on top of each other then roll this together so the layers ‘meld’ and you have a rectangle about 20cm x 10cm.
Wrap this in plastic and place in the fridge to rest for at least 30 minutes or overnight.
Preheat the oven to 180C.
Use a round cookie cutter to cut 6-8 rounds from the dough and transfer to a lined baking tray.
Brush with the melted butter and sprinkle with caster sugar then bake for about 20 minutes or until golden brown.
Let cool for 10 minutes before serving with whipped cream and apple butter.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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