Pakistani Almond Strawberry Shortcakes

 

Ingredients: 

For the pastry:

• 200 grams plain flour (maida)
• 100 grams butter
• 30 grams ground almonds
• 2/3 cup icing sugar
• a pinch salt
• 2 to 3 tablespoons ice-cold water

For the strawberry sauce:

• 2 cups strawberries, hulled
• 2 tablespoons icing sugar
• juice of 1/2 lemon

For the filling:

• 1 1/2 cups strawberries, sliced
• 1 1/2 cups whipped cream
• For the garnish
• icing sugar to sprinkle
• a few strawberries 

Directions: 

Method For the pastry:

# Sieve the flour and salt together. Mix with the ground almonds.
# Rub the butter into the flour with your fingertips. Add the sugar and mix well.
# Add enough ice-cold water to make a dough. Chill for 30 minutes.
# Preheat the oven to 200 degree C (400 degree F).
# Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.
# Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.
 
 For the strawberry sauce: 
# Puree the strawberries in a blender. Add the icing sugar and lemon juice.
# Strain and refrigerate.
 
How to proceed  

• Place one shortcake on a plate. Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with another shortcake.
• Make the other 7 shortcakes in the some manner.

For the garnish:

# Dust icing sugar on top of each shortcake and garnish with strawberries.
# Serve surrounded by the sauce.
 
User Comments & Tips:

# You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
# The dough can be refrigerated for a few days, wrapped in a plastic film.