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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 12 tbsp chilled butter, finely chopped
- 1/3 cup flour
- 1/3 cup self-rising flour
- 2/3 cup sugar
- 1 large egg yolk, at room temperature
- 1/4 cup lemon juice
- 1/3 lb frozen blueberries, thawed
- 1 cup quark
- 1 None vanilla bean pod, insides scraped out
Method
- Preheat the oven to 400°F. Grease and line a baking sheet with parchment paper.
- For the dough, process the butter, flours and 2 tbsp of the sugar in a food processor to make fine crumbs. Add the egg yolk and 2 tbsp cold water and process again until the mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into a 3/4 inch thick dic and transfer to the baking sheet. Score the top of the dough with a knife to make 8 wedges. Bake for 25 mins or until very lightly golden. Cool on the baking sheet.
- Meanwhile, for the blueberry sauce, combine 1/3 cup sugar and the lemon juice in a saucepan over low heat. Cook and stir for 2 mins or until the sugar dissolves. Increase the heat to high and simmer without stirring 2 mins, until golden. Carefully stir in 1/3 cup of water and half the blueberries. Remove from the heat and stir in the remaining blueberries, then transfer to a heatproof jug. Chill for 10 mins.
- Combine the quark, remaining sugar and vanilla in a bowl. Cut the shortcake into wedges. Serve topped with the vanilla quark and blueberry sauce.
