Shortcake with apple-ginger confiture and icing
Soft cakes with your favorite confiture, a jar of which is always in the refrigerator.
Ingredients
- 1 cup flour
- 1 cup of sugar
- 140 g butter
- 1 egg
- soda on the tip of a knife (slaked with lemon juice)
- apple ginger confiture (or any other)
- for impregnation:
- 10 ml lemon juice
- 50 g powdered sugar
- 25 ml water
- 1 pack of fondant
- 3-4 st. l. water for fudge
Cooking
Step 1
Blend softened butter with sugar until smooth. Whisk the egg separately and add to the butter mixture and mix well. Add the sifted flour, soda (slaked) and knead the elastic dough. Place the dough in the refrigerator for 30 minutes.
Step 2
Roll out the chilled dough into a layer 1 cm thick and cut portioned circles. Bake in a preheated oven at a temperature of 180 - 200 degrees until golden brown for 13-15 minutes. Leave a few pieces for sprinkling.
Step 3
Mix water, lemon juice, powdered sugar and soak the cakes. Prepare fudge (according to package instructions). Put a little confiture on one shortcake and cover tightly with the second one on top. Sprinkle the edges of the cakes with crumbs from the cake. Cover the top with fondant.