Spelt Shortcakes

Here in Canada, the strawberries come late late late and then suddenly the cherries, the apricots and the peaches are right behind. So use these shortcakes for any fruit you desire- raw, roasted or stewed, but be sure to slather it all with heaps of freshly whipped cream.

---

Ingredients

Dry

• 250 grams wholegrain Spelt

• 200 grams Red Fife Whole wheat

• 50 grams buckwheat flour

• 40 grams sugar

• 15 grams baking powder

•   4 grams baking soda

•   6 grams salt 

Wet

• 225 grams butter, unsalted (very cold)

• 325 ml/ 1 ½ c. heavy cream

• 30 ml/ 2 Tblesp. Apple cider vinegar

Yield

12 squares for individual cakes

Instructions

• Acidulate the cream with the cider vinegar and set aside for 15-30 minutes or overnight in the refrigerator. 

• Combine all the dry in a medium bowl and stir well.  

• Cut butter into small pieces and rub into the flour mixture until coarse and have pea-sized chunks. 

•  Slowly add the cream and lightly mix until shaggy. 

• Turn out of bowl lightly shape into a 8x15 inch rectangle (long part facing away from you)

• Lightly flour the surface and book fold the rectangle.

•  Turn 45 degrees and repeat.

• Roll out to 8x12 rectangle and cut into 12 squares. (3x4)

• Place on parchment lined tray and brush with cream.

• Bake at 350F (convection) 400F (home oven) for 12-15 minutes. SERVE WARM.