Home Sweet Home Bakealong 57: Chocolate Shortcakes with a Peanut Butter Filling
Beckie is way ahead of me at the moment. I’ve been baking – just not stuff from here. Actually. I haven’t been baking that much, which makes me sad. It was great to get back to it with these and they really hit the spot for an easy and rewarding bake. I like Beckie’s version in a wedge shape too.
As always, I winged it a bit. Luckily the recipe was very forgiving and whilst they are a bit ‘hulk’ like in their deportment, the essence of these shortcakes is still there and they still taste good. You can’t really go too far wrong with chocolate and peanut butter. Especially in a home of two runners.
If you’re not American then don’t be deceived – this is not shortbread…it’s basically a scone.
Chocolate, cream cheese and peanut butter you say? Oh ok then.
Chocolate Shortcakes with a Peanut Butter Filling
from Home Sweet Home by the Hummingbird Bakery
Makes 6
Shortcakes:
340g plain flour
2 tbsp cocoa
3/4 tsp baking powder
1/4tsp salt
80g caster sugar
65g butter
85g chocolate chips
60ml double cream (I used 50g greek yoghurt and 10ml milk mixed together)
1 tsp vanilla extract
2 large eggs + another to brush egg over the top before cooking
to sprinkle – demerara sugar
Filling:
280g full fat cream cheese (I used 200g and 80g thick greek yog)
60g crunchy peanut butter
60g icing sugar
I added a little vanilla
Mix the dry ingredients until breadcrumby + stir choc chips through
Mix the wet ingredients, then add to dry and mix to make a dough
Pat out to 1 inch thick
Use a cutter to make the discs and place on greased baking tray in the freezer for 20mins
Brush with egg
Bake for 20-25 mins
Leave to cool
Whisk all filling ingredients together
Sandwich between two shortcakes.
Join Beckie and me in our Epic 100 part bakealong. Next: Peach pie …I think?!
