Shortcake

食材

2 cups unsifted Pillsbury flour*

1/3 cup sugar

1 tablespoon (3 tsp.) baking powder

½ teaspoon salt

½ cup butter, margarine or shortening

¾ cup milk

2 eggs, slightly beaten

步驟

Preheat oven to 375*. In mixing bowl, combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Combine milk and eggs. Add to dry ingredients all at once; stir until all dry particles are moistened. Spread dough in greased 9-inch round or 8-inch square pan. Bake 25 to 30 minutes or until golden brown. Serve warm, split and filled with sweetened fruit and whipped cream. Or,

cut into wedges or squares and split; fill and top with sweetened fruit and whipped cream. 8 Servings

筆記

TIPS: • Recipe may be halved using 3 tablespoons sugar. Bake in greased 8-inch round pan 20 to 25 minutes. Or, make 4 individual shortcakes.

• For INDIVIDUAL SHORTCAKES, drop dough by rounded tablespoonfuls 2 inches apart on greased baking sheet. Bake at 450° for 10 to 20 minutes or until golden brown.

• To freeze, see page 199. Warm in oven before splitting and filling.

• *With self-rising flour, omit baking powder and salt.