Recipes

Raspberry Shortcake Cookie

This shortcake cookie is a little sweeter than typical shortcake, so we paired it with a berry that has a little more zip, tang, tart than a sweet strawberry. You could try this with any berry and mix and match different Blackberry Patch 3 Ingredient Syrups for a mixed berry shortcake!

Ingredients
2 cups all purpose flour
3/4 cup granulated sugar
4 tsp baking powder
1/2 tsp kosher salt
1/4 tsp fresh grated nutmeg
1/2 cup cold butter
1 large egg
1/3 cup milk

Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Preheat oven to 450°F and grease 8 or 9" baking pan.
Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. We just cubed the cold butter and cut it in using our hands. You could use a fork, pastry blender or food processor.
In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended. It will feel very dry - this is OK. It will come together when you smush it into the pan.
Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
Bake in preheated oven about 15 minutes for 9" cake pan.
Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.

Make the whip cream by mixing together the heavy whipping cream, vanilla extract and powdered sugar until medium peaks form.
Slice the cookie cake into triangles and plate with fresh raspberries, whipped cream and top with our 3 Ingredient Raspberry Syrup!