Method

Preheat oven to 180C. Place flour, cornflour, baking powder, sugar, spices, butter and egg yolk in a mixer and and mix on low-medium speed until a soft dough forms. If the dough is stiff, add cold water to loosen. Roll out dough to measure 20cm x 20cm. Using an 8cm cutter, cut out 4 rounds. Place rounds on a paper lined tray and bake for 12-15 minutes or until golden brown. Allow to cool. Heat a non stick frypan over high heat until hot. Sprinkle peach quarters with brown sugar and cinnamon and cook for 1-2 minutes or until the sugar has caramelised. To serve, place a shortcake round on each serving plate and top with caramelised peaches. Spoon any leftover cooking liquid over the peaches, sprinkle with icing sugar and serve with a dollop of thick cream.

TIPS: A simple and fast dessert idea when entertaining. Shortcake bases can be made ahead of time and stored in an airtight container, for a few days. Substitute mangoes, large sweet strawberries, or fresh pineapple, if peaches are unavailable.

Food 4 Life: Wednesday, 4th April 2007