Editor’s Note: This quick and easy recipe for Mango Cardamom Shortcakes with Ginger Whipped Cream is part of the Chanukah menu of Quick & Kosher: Meals in Minutes.
Author’s Note: Chilling the dough makes it easier to roll out and helps the glutens relax so the dough is not tough. Lining your baking sheet with parchment paper makes clean-up a snap, helps food color more evenly, and prevents food from sticking.
Mango Cardamom Shortcakes with Ginger Whipped Cream
Servings
6 Servings
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 5 tablespoons shortening
- 2/3 cup whole milk
- Flour for kneading
- 1 cup heavy cream
- 1 tablespoon confectioner’s sugar
- ¼ teaspoon ground ginger
- 2 mangoes pitted, peeled, cut in ½-inch cubes
Instructions
- Preheat oven to 450° F. Line a jelly-roll pan with parchment paper. In a large bowl, mix flour, sugar, salt, baking powder, and cardamom.
- Using a pastry cutter or a fork, cut the shortening into the flour mixture until it resembles coarse meal.
- Add the milk and mix together just until combined.
- Turn out onto a floured board or work surface. Knead until a dough is formed, about 2 minutes, adding flour as necessary to keep it from being too sticky. Be careful not to knead too much or shortcakes will be tough. Refrigerate for 30 minutes or overnight.
- Roll out dough with a rolling pin to ½-inch thickness. Cut into rounds with a 2 ½-inch diameter biscuit cutter or glass.
- Place shortcakes on prepared pan and bake for 10 minutes.
- Whip heavy cream with confectioners’ sugar and ginger until soft peaks form, about 2 minutes.
- Transfer shortcakes to a serving platter. Split each shortcake in half horizontally and distribute the mangoes among the shortcakes. Top each with whipped cream.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
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