Sumac strawberry shortcakes

Name: Sumac strawberry shortcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 300 g self-raising flour, plus extra for dusting; ½ tsp fine salt; ½ tsp baking powder; 75 g caster sugar, plus 1½ tbsp; 125 g unsalted butter, cubed and chilled; 1 egg; 100 ml semi-skimmed milk; 300 ml double cream; 1 tbsp demerara sugar (optional); 400 g strawberries, roughly chopped; 1½ tsp Cooks’ Ingredients Sumac, plus extra for sprinkling; ½ tsp vanilla bean paste

The magic ingredient here is sumac, a citrussy spice that adds a sour-sweetness to juicy summer strawberries. Make the shortcakes and macerate the berries in advance, then whip the cream just before serving.

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Vegetarian

Serves6
CourseStarter
Prepare30 mins
Cook20 mins
Total time50 mins

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300g self-raising flour, plus extra for dusting
½ tsp fine salt
½ tsp baking powder
75g caster sugar, plus 1½ tbsp
125g unsalted butter, cubed and chilled
1 egg
100ml semi-skimmed milk
300ml double cream
1 tbsp demerara sugar (optional)
400g strawberries, roughly chopped
1½ tsp Cooks’ Ingredients Sumac, plus extra for sprinkling
½ tsp vanilla bean paste

Line a baking tray with baking parchment. Sift the flour into a large bowl, then use a fork to stir in the salt, baking powder and 75g sugar until evenly combined. Rub the butter into the flour mixture with your fingertips until you have a coarse crumb. In a jug, whisk the egg and milk, then gradually pour over the flour, using a fork to mix it in until you have a rough dough (you may not need all the liquid).
Tip the dough onto a lightly floured surface, knead briefly (20-30 seconds) to bring it together, then use your hands to shape it into a 12cm x 18cm rectangle, about 2cm in thickness. Cut into 6 x 6cm rough squares, then transfer to the lined baking tray and chill for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Brush 1 tbsp of the double cream over the squares (or use any leftover egg mix) and sprinkle over the demerara sugar, if using. Bake for 14-18 minutes, or until golden. Transfer the shortcakes to a wire rack to cool completely.
Meanwhile, in a large bowl mix the strawberries, sumac, 11⁄2 tbsp sugar and 1 tbsp water; set aside to macerate for 1 hour. Put the remaining cream and the vanilla into a bowl; whisk with a balloon whisk to soft peaks. Serve the shortcakes filled with cream and strawberries, sprinkled with a little extra sumac.