Cinnamon crunch shortcakes

4 servings

Ingredients

Quantity Ingredient
Biscuit Dough, (previous
Recipe) patted into a
Rectangle
2 cups Raspberries
1½ cup Blackberries
2 cups Blueberries
⅔ cup Plus 1/2 cup sugar
1 Stick butter
2 teaspoons Cinnamon

Directions

Preheat the oven to 450 degrees. On a lightly floured surface, roll out the biscuit dough ¾-inch thick. Using a heart shaped or any other biscuit cutter that measures 3 inches at its widest point, cut out 5 shortcakes as close together as possible. Press the cutter straight down; don't twist it. If the cutter sticks to the dough, dip it in flour between cuts. Gather the scraps together and press or roll out as before. Cut out 2 more shortcakes. Press the remaining scraps into a ball, flatten and cut out the last shortcake.

(Alternatively, on a lightly floured surface, pat the dough into an 8-inch round. Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.) Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate.

In a medium bowl, gently toss the raspberries and blackberries to combine. In a medium nonreactive saucepan, gently toss the blueberries with ⅔ cup of the sugar and 2 teaspoons of water. Cover and cook over moderate heat, stirring once or twice and brushing down the sides of the pan, just until the blueberries start to pop and release their juices, about 3 minutes. If the sugar hasn't dissolved, stir in a few more drops of water. Remove the pan from the heat and add the raspberries and blackberries. Do not stir. Transfer the berries to the bowl.

Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden brown. Meanwhile, melt the butter in a small saucepan.

In a small bowl, combine the remaining ½ cup sugar and the cinnamon.

Immediately after removing the shortcakes from the oven, dip them in the butter and cinnamon sugar as follows. Holding a shortcake right side up, dip the bottom in the melted butter. Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom. Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner. Place the shortcake right side up on a plate.

Continue with the remaining shortcakes. (If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously brush the butter on the top and bottom of the biscuit.) Using your fingers, gently split open the shortcakes. Spoon about ½ cup of the berries over the bottom of each shortcake. Cover with the shortcake tops and spoon a dollop of whipped cream alongside. Serve at once.

Yield: 8 servings

COOKING LIVE SHOW #CL8947

All recipes courtesy of Peggy Cullen

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