Makes 8 large servings
If you thought strawberry shortcake was irresistible, just wait until you try this mouthwatering blackberry version.
The Shortcake:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon nutmeg
1 ¼ sticks of cold butter or margarine
2/3 cup cold water
Preheat the oven to 500°. Mix the flour, baking powder, sugar and nutmeg together well. Cut the butter into small pieces and add to the dry ingredients. Cut into the flour mixture with a wire pastry blender. Make a well in the center of the flour and butter mixture and pour in the cold water. Using a table fork, stir round and round, just until all the dry ingredients are moistened. Remove to a lightly floured flat surface and very gently knead.
Actually you are just sort of shoving all the bits and pieces of dough together. Don’t worry if the dough still has a few cracks in it. Over working will make the end result tough. Cut in half and form into balls. Pat into two disks about one inch thick, wrap in plastic and chill for about thirty minutes.
When ready to bake, remove from the refrigerator and cut each piece of dough into four equal pieces. Gently form into balls and pat each into a disk about one and a half inch thick. Place two inches apart on a baking sheet that has been lined with Bakers Parchment and place in the preheated 500° oven for five minutes, then reduce heat to 350° and bake for an additional twenty to twenty-five minutes, or until golden brown and flaky. Remove from the oven and allow to cool.
The Berries:
Blackberries
Sugar to taste
2 tablespoons blackberry cordial
While the shortbread dough is chilling, pick the berries to remove any stems and leaves and rinse under cold water. Drain well and place in a bowl. Add the sugar and cordial, stir gently and allow to sit until read to assemble
To Assemble:
1 pint chilled whipping cream
Sugar to taste
Split the shortcakes. Place the cream in bowl and with an electric blender, a rotary blender or a whisk, beat until it holds soft peaks. Add the sugar, (less is better than more – the berries will be quite sweet enough) and continue to beat until the cream holds stiff peaks but is not dry. Place the bottom half of a short cake on a dessert plate. Cover with a generous scoop of berries. Cover with a generous dollop of whipped cream and top with a spoon full of berries. Serve with coffee or tea or to really guild the lily, serve with flutes of champagne.
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