on Hazelnut Shortcake
Yield: 40 servings
Prep Time: 30-40 minutes
Cook Time: 12-14 minutes
Wine Suggestion: Eroica Riesling
2 cups flour
¾ cup ground hazelnut, toasted and skinned
½ tsp salt
1 Tbsp baking powder
3 Tbsp sugar
10 Tbsp unsalted butter
¾ cup + 3 1/2 Tbsp heavy cream
20 oz Wensleydale with cranberries, sliced
Preheat oven to 375°F.
Cut the butter into small pieces and refrigerate. Place the flour, hazelnuts, salt, baking powder, and sugar in the work bowl of a food processor and pulse to combine. Add the chilled butter and pulse until it resembles coarse cornmeal. Remove from the work bowl and place the mixture into mixing bowl. Pour in the cream, reserving 1 1/2 tablespoons to brush the top of shortcake with. Mix with a fork until mixture starts to form a dough.
Turn on to a lightly floured surface and knead gently until dough is well mixed. Roll out to 1 inch thick and cut into small squares or circles. Knead together any scraps and roll out once more. Place on baking sheet and brush the tops with remaining cream.
Bake for 12-14 minutes, until nicely browned. Remove from the oven and cool completely. Slice and serve each half topped with a slice of Wensleydale with cranberries.