These buttery oat shortcakes are crisp on the outside, tender within and just rustic enough to feel inviting. Filled with honey-roasted apricots and a fragrant almond cream, they make a fabulous pudding; berries macerated with sugar and a splash of orange juice or Cointreau would also be delicious.
Oat shortcakes with honey-roasted apricots and almond cream
Prep 15 min
Chill 30 min
Cook 1 HR 10 minplus cooling
Makes 6
For the shortcakes
100g rolled oats
225g plain flourplus extra for stamping out the dough
70g caster sugar
2 tsp baking powder
½ tsp baking soda/bicarbonate of soda
½ tsp fine sea salt
Finely grated zest of 1 orange (save the juice for the apricots)
120g cold unsalted buttercut into 3-4cm cubes
120ml plain unsweetened kefir drinkplus extra for brushing
1 tsp vanilla extract
For the apricots
500g ripe apricotshalved and pitted
60ml orange juice
60ml water
¼ tsp ground cardamom seeds (from about 8 pods), optional
A pinch of salt
60g runny honey
For the cream
300ml double cram
1 tbsp icing sugarsifted, plus a little extra for dusting
1 tsp vanilla extract
¼ tsp almond extract
Line a 20cm x 30cm baking tray with greaseproof paper. Pulse the oats in a food processor until finely ground but not powdery, then add the flour, sugar, baking powder, baking soda/bicarb, salt and orange zest, and pulse a few times to combine and aerate.
Add the butter, pulse until the mix looks crumbly, then tip it into a large bowl. Add the kefir and vanilla, stir with a fork until it just comes together in a shaggy dough, then out on to a lightly floured worktop and pat out into a roughly 2½cm-thick disc.
Dip a 6-7cm biscuit cutter into flour, then stamp out as many rounds as possible. Arrange the shortcakes a few centimetres apart on the lined tray, then gather the offcuts, press together lightly, then pat out and cut out a few more rounds – you should end up with six altogether. Transfer to the fridge for 30 minutes.
Meanwhile, roast the apricots. Heat the oven to 215C (195C fan)/gas 6½ and take a baking dish large enough to accommodate the apricots in one layer and line it with baking paper.
Arrange the fruit cut side up in the baking dish, then pour the orange juice and water over and around it. Sprinkle over the cardamom and salt, then drizzle with the honey. Bake for 20-25 minutes, basting and gently shaking the dish occasionally, until the apricots are tender, collapsed and slightly caramelised. Remove from the oven (leave the oven on) and leave to cool in the dish for a few minutes, then tip the apricots and their juices into a bowl.
Turn down the oven to 200C (180C fan)/390F/gas 6. Remove the shortcakes from the fridge and brush the tops of the shortcakes with a little kefir, then bake for about 20 minutes, until golden brown on top and the sides feel firm when gently pressed. Leave to cool for at least 15 minutes before serving.
Meanwhile, put all the ingredients for the almond cream in the bowl of an electric mixer and whisk on medium-high until the cream thickens to soft waves.
To serve, split the shortcakes in half and place the bases on a platter. Spoon over some of the roast apricots and their juices, top with cream, then place the remaining shortcake halves on top. Dust lightly with icing sugar and serve.
About The Author
