Hi everyone 🙂
How are you? I hope you are enjoying the sunshine 🙂
The weather has been lovely these past few days- sunny days and beautiful nights.
Today’s post is my first participation in #Baketogether! Very excited!
Baketogether is a laid back virtual community of folks who share a common love of baking, an interest in stretching our creativity, a desire to push our culinary limits, and, at the end of the day, offering up a tale or two while sharing a good recipe.
Baketogether is started by Abby Dodge. Check out her blog here.
I can’t remember how I stumbled upon her lovely and inspiring blog- but since I saw it, I have wanted to join Baketogether! And I finally did it! (Yay!)
This month’s #Baketogether theme is shortcakes. Abby has posted her recipe in the beginning of this month, which is Double Chocolate- Strawberry Shortcakes. It looks so pretty!
First thing came to my mind: how am I gonna make a pretty shortcakes?! Second thing- I didn’t know what shortcakes were! LOL
So, I did my homework! I did my research on shortcakes. After reading an awful lots of information, I still can’t find a universal definition of shortcakes. Shortcakes are originally from UK. However, nowadays, shortcakes are modified according to where it is sold. For instance, American shortcakes are not the same as Japanese shortcakes or UK’s. There are many variations! The most famous version is strawberry shortcakes- consisting of sliced strawberries (in its natural juices) and whipped cream.
In Baketogether, Abby has kindly given us freedom to alter the original recipe however we want- she wanted us to be as creative as possible! So I made my own version of shortcakes- Chai-spiced shortcakes with banana and cinnamon yoghurt! It’s also low fat 🙂
Dea’s Chai-spiced shortcakes with banana and cinnamon yoghurt
2.5cups self raising flour
1cup chai latte OR 1 cup of black tea+ milk+ cinnamon, cardamom, ginger, cloves
2tbsp raw sugar
To serve- ripe banana, low fat yoghurt and cinnamon.
- Preheat the oven to 180C.
- Mix all dry ingredients together in a large mixing bowl.
- You may use instant chai latte (powdered/syrup) if you like. Personally, I like to make my own chai latte. It’s simple and you can adjust the spices to your liking too! What to do- just half a cup of black tea, added with half a cup of milk (any milk you like!) plus cinnamon, cardamom, cloves and ginger. Adjust to your liking- you may make it more milky or watery- more spices or less spices 🙂
- Pour the chai latte to the dry ingredients. Mix with a fork or bread knife until it comes together as a dough.
- Knead gently for 2minutes (be careful not to over-work the dough otherwise it will be hard and not as soft).
- Using a rolling pin, flatten the dough to approximately 2.5cm/1inch thick. Then, cut the shortcakes using a round cookie cutter or scone cutter. If you don’t have any, you may also use the glass rim.
- Arrange them on a baking tray and bake for about 18-20minutes.
- While waiting for the shortcakes, you may start preparing the banana and cinnamon yoghurt. For the banana, we are just going to slice it thinly. For the yoghurt, there are a few options. You may use plain, vanilla or banana flavoured low-fat yoghurt. Now, if you use plain low-fat yoghurt, add a teaspoon of honey to add just a hint of sweetness. Add 1 teaspoon of cinnamon to the yoghurt (more or less, to your liking!).
- To assemble: cut the shortcakes horizontally (like burger bun!). Place the bottom part first, add a dollop of yoghurt, sliced bananas and the top part. Drizzle with honey and extra cinnamon if you like!
- Now- dig in! nomnomnom
To me, the shortcakes itself remind me of scone. It’s soft and best eaten when it’s warm. Don’t try to eat them cold, it can be a little bit hard and dry.
My chai-spiced shortcakes taste really nice- especially if you are a big fan of spices (cinnamon and cardamom shine through really well!). I can actually eat it on its own. But the cinnamon yoghurt and banana (perhaps with an extra drizzle of honey) make it a perfect afternoon tea 🙂 or breakfast ;p (I had them for my breakfast today!).
I hope you like it 🙂
Nutritionally speaking, one shortcake (without a dollop of low fat yoghurt and sliced bananas) equals to 597kJ, 0.9g fat, 0.4g saturated fat, 28g CHO (2 CHO exchanges), 4.8g protein, 230mg sodium and 1g fibre. It is low fat and sugar, also suitable for vegetarian!
Have you made shortcakes before? If not, why don’t you give this one a go? It’s very easy, simple and dea-licious! ;p