Ingredients: |
Ingredients: 2 tbsp (1/4 stick) unsalted butter
4 dessert apples, cored and thinly sliced
2 bananas, sliced
2 tablespoons light brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Walnut Shortbread:
2/3 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1/4 cup oatmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup superfine sugar
8 tablespoons (1 stick) unsalted butter
1/4 cup shelled walnuts, finely chopped
1 tablespoon milk, plus extra for brushing light brown sugar for sprinkling
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Directions: |
Directions:1. Preheat the oven to 350 degree F and grease one or two baking sheets. To make the walnut shortcake, sift together the flours, adding any bran left in the sieve, and mix with the oatmeal, baking powder, salt and sugar. Rub in the butter with your finger tips until the mixture resembles fine bread crumbs.
2. Add the chopped walnuts, then stir enough of the milk to form a soft dough.
3. Gently knead the dough on a floured work surface. Form into a round, then roll out to a 1/4-inch thickness. Using a 3-inch fluted cutter, stamp out eight rounds of dough.
4. Place the shortcake rounds on the prepared baking sheets. Brush the tops with milk and sprinkle with sugar. Bake for 12-15 minutes until golden brown, then transfer to a wire rack and leave to cool.
5. To prepare the apples and bananas, melt the butter in a heavy-based frying pan. Add the apples and bananas and cook for 3-4 minutes over low heat. Increase the heat to medium, add the sugar and spices, stir well. Cook for a few minutes, stirring frequently, until the sauce turns golden brown or carmelizes.
6. Place two shortcake rounds on each of four individual serving plates and spoon over the warm apple and banana sauce. Serve immediately. |
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