Peach shortcake, with creamy sweetness in every bite, is a balmy delight. The fluffy biscuits paired with juicy fruit are a feast for the senses. The whipped yogurt just ties it together in a subtly honeyed ribbon.
Keyword: peach, shortcake
Author: Natasha Minocha
Shortcake / Biscuits
2cupsAll purpose flour
1cupQuinoa flourYou can substitute with all-purpose flour or any flour of your choice.
1/2cupButter, chilled and cubedYou can use chilled coconut oil
3/4cupAlmond milkYou can use any milk or even cream
3/4 -1cupCoconut yogurt or Plain Greek yogurt, whippedYou can also use sweetened whipped cream
Combine the sliced peaches and raw sugar gently in a bowl. Let this mixture sit for 15-20 minutes.
Preheat your oven to 200C. Line a baking tray with baking paper or Silpat.
In a large bowl, whisk together all purpose, quinoa flour, baking powder and raw sugar.
Add the cubed butter and using your fingertips, cut into the dry ingredients until it looks like coarse breadcrumbs.
Pour in the milk. Stir it all together until the mixture comes together like a scraggy dough.
Turn it out to a floured surface and gently it bring it together in a ball. We don't need to knead the dough.
Flour your hands and pat the dough into a 1" thick circle. Use round cookie cutter to cut into 10-12 circles.
Gently place these on the prepared tray. Brush with almond milk and sprinkle over the cinnamon - sugar mixture.
Bake for about 15 minutes or until the tops are golden brown.
Let the shortcakes cool.
Once the shortcakes are cooled, split them in half. Spoon over the yogurt or whipped cream and the peaches over the bottom half. Drizzle over some honey if you want. Cover with the second half of the shortcake /biscuit.