Method :
- Lightly grease 2 baking sheet.
- Place sifted flour in a mixing bowl
and run in margarine.
- Stir in sugar, add vanilla extract.
- Bring the mixture together with your
hand to make a ball and knead lightly.
- Divide the dough in half, roll out
each half on a lightly floured surface to a 8 inch round.
- Flute the edges with a fork.
- Place both rounds on the prepared
baking sheets and mark one into 8 sections.
- Bake in oven, 325F, gas mark 3, 50-60
minutes until lightly browned.
- Remove from oven, cut through the
sections on the marked round.
- Leave to cool slightly, transfer to a
wire rack and leave to cool before filling.
- Cream the curd cheese and honey in a
bowl.
- Peel, stone, chop one nectarine and
add to the curd cheese.
- Spread this mixture carefully to the
uncut round of shortbread.
- Arrange the shortbread wedges neatly
on the cheese mixture, each at a slight angle and overlapping a little.
- Thinly slice the remaining nectarine,
without peeling it, use the nectarine slices to decorate the top of the
shortcake.
Serves 7
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