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Ingredients
150g rice flour
250g plain flour
250g softened unsalted butter
200g caster sugar
100g icing sugar
Juice and segments of 2 blood orange
100g cream cheese
Method
Place the flour, rice flour, butter, caster sugar into a food mixer and mix until a smooth dough is formed.
Dust your bench with flour and roll out the dough to a thickness of 2-4 cm, cut into finger size and place onto a lined baking tray, bake at 185oC for 20-25 minutes.
Cream together the icing sugar and cream cheese then add the blood orange juice and place in the fridge for 1 hour.
Allow the baked shortcakes to cool then spoon over icing sugar, and garnish with blood orange segments.
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