EASY SHORTCAKES
These amazingly easy shortcakes are light but delicious, and can be topped with any berries, peaches, or even chocolate sauce and whipped cream. My six-year old son helps me make them when we have company. They're also a good choice for someone who is diabetic, depending on the toppings you choose.
Provided by ewilli
Categories Dessert
Time 27m
Yield 5-6 shortcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Combine the dry ingredients and mix well. Make a well in the center, and then add each wet ingredient. Mix all together gently. Dough should be light and airy.
- There will be enough dough for five or six shortcakes. Use a spoon to drop dollops of the dough onto a small nonstick or lightly oiled cookie sheet. Press the center of each shortcake to flatten it a bit and create an indentation for filling. I like to leave them irregularly shaped instead of perfectly round.
- Bake for 12-13 minutes, or until the tops are just starting to turn golden.
- After they've cooled for a bit, slice them in half horizontally. Use a combination of any of your favorite fillings: lightly mashed fresh fruit, vanilla pudding, mascarpone cheese, chocolate sauce. My son likes to put a fruit layer and a whipped cream or pudding layer in the center, then add the top half, and then top with a fruit layer and lots of whipped cream.
- *****You can also make a savory version of these shortcakes by omitting the sugar and vanilla, and adding parmesan cheese and a dash of garlic or onion powder. Top with olives, refried beans, sour cram, and salsa or greek salad.*****.
Nutrition Facts : Calories 171.6, Fat 6.3, SaturatedFat 1.2, Cholesterol 2.6, Sodium 476.9, Carbohydrate 25.3, Fiber 0.7, Sugar 5.1, Protein 3.2
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