Chocolate Cherry Shortcake
Someone put the kettle on! This lovely treat can make your morning cuppa feel more like afternoon tea. These cherry-filled American-style shortcakes are less of a biscuit and more like a soft, crumbly scone. Grab your apron and get ready to show off your baking skills – your friends and family are going to love them (if you can bear to share them)!
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
You can use about 200g of defrosted frozen cherries and 50ml of their juices instead of tinned cherries. Alternatively, halve pitted fresh cherries (without making the sauce), or any other soft fresh fruit of your choice, such as raspberries, and adjust the calories accordingly.
We use a granulated sweetener that is crunchy and weighs like-for-like with sugar (not the powdered kind)
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