Here's My Heart Shortcake
Combine the flour, oats, sugar, baking powder and salt. Using a fork or pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add milk, just enough to moisten the dry ingredients. Shape the dough into a ball. On a floured board, knead the dough lightly, turning it over about 10 times. Flatten the dough and gently press or roll it to about 1/2" thickness. Cut with a 3" to 4" heart-shaped cookie cutter or round biscuit cutter. Place on an ungreased cookie sheet. Bake at 425º for 12 to 14 minutes or until light golden brown. (Yields 4 o 6 shortcakes, depending on size of cutter.)
Combine the water, sugar and lemon juice in a saucepan. Cook and stir over medium heat until the sugar is dissolved. Stir in the berries. Simmer just until berries are heated through. Serve warm or chilled.
To assemble -
|Heart Shaped Cookie Cutters Set|
Five star-shaped cutters in a range of sizes with a convenient storage tin. Cutters are made from stainless steel.
You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.