Servings: 8
Preparation Time: 30 minutes
Ingredients
2 1/2 cups flour
1/2 cup (1 stick) unsalted margarine cut into small peices
1/3 cups sugar (plus more for dusting)
2 1/2 tsp baking powder
1 tsp salt
1 cup rice milk
strawberries
about 1 1/2 lbs strawberries
1/4 cup sugar
preheat oven to 425 degree F
put everything but the rice milk in a food processer and mix until it resembles coarse meal (this can also be done with a pastery cutter, two knives, and I have even done it with a fork)
put everything but the rice milk in a food processer and mix until it resembles coarse meal (this can also be done with a pastery cutter, two knives, and I have even done it with a fork)
add milk and pulse 5 or 6 times, just until moistened.
Turn out dough onto a floured surface, and with floured hands (expect the dough to be sticky) shape into a 4 in by 8 in rectangle. With a floured knife cut into 8 equal peices and transfer to a rimmed baking sheet and dust with sugar.
Bake at 425 for 25 minutes or until golden.
for the strawberries~ quarter them and mix with sugar, let it sit for at least 20 minutes or up to one day.
to serve split the shortcake in half and do it up like a sandwich. For whipped cream I know you can buy it but I made my own from the recipe in 'La Dolce Vegan'
No comments:
Post a Comment