Plum Shortcakes

For dessert taking into consideration an autumnal twist, fill these shortcakes following perfectly poached plums.

The ingredient of Plum Shortcakes

• 150g 1 cup self raising flour
• 70g 1 2 cup cornflour
• 100g 1 2 cup caster sugar
• 60g unsalted butter at room temperature
• 2 egg yolks
• 1 tbsp chilled water
• 4 ripe blood plums
• 4 scoops about 240g low fat vanilla ice cream
• icing sugar mixture to dust

The Instruction of plum shortcakes

• preheat oven to 180c line a baking tray like non stick baking paper sift the flour and cornflour into a medium bowl build up the sugar and use your fingertips to massage the butter into the flour merger until it resembles fine breadcrumbs add the egg yolks and water and use a round bladed knife in a prickly goings on to fusion until a soft dough forms use your hands to bring the dough together in the bowl
• tilt twist onto a lightly floured surface and gently knead until just smooth use a lightly floured rolling fasten to roll out to a 3mm thick disc use an 8cm diameter round pastry cutter to cut 8 discs from the pastry place around the prepared tray bake in oven for 12 15 minutes or until just golden set aside to cool
• place a saucepan of water on top of higher than high heat and bring to the boil cut a outraged in the base of each plum and gently place in boiling water for 30 seconds 1 minute use a slotted spoon to transfer plums to a bowl of iced water to cool slightly peel off the skin cut plums in half and sever stones cut into wedges
• place 1 shortcake roughly speaking each serving plate height considering plums ice cream and the long lasting shortcakes dust once icing sugar and give support to immediately

Nutritions of Plum Shortcakes

calories: 549 7 calories
calories: 18 grams fat
calories: 11 grams saturated fat
calories: 89 grams carbohydrates
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calories: 8 5 grams protein
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