Baking has always been something I love doing. Especially to bake for people I love and just being able to see the smiles on their faces after they take a bite, warms my heart. So I try to bake something whenever I have the time and especially when there are special occasions or during the festive seasons! The house always smells the best during festive seasons, right? hehe
I am always excited to try new products in the market, and when I was asked to try the new Anchor Cream range, I immediately said yes! The new Anchor Cream range is made with 100% Australian dairy (only the best across 34 dairy farms across Victoria) and have a few innovative features that would be helpful when cooking.
It comes with a screw top lid which would help with easy storage and less messy drips & leaks! Also, the side of the bottle has measurement markers that would help you with more precise pouring and easy measurements! Less wastage as you don’t have to pour into a measuring cup and also less to wash! WIN!
There’s 3 types of creams in this range which would suit every occasion of cooking or baking – thickened cream, thickened light cream and pure cream! They come in unique size bottles, with exact one cup (250ml) or 2 cups (500ml) which would help when following a recipe, hassle free!
Walking the aisles of the supermarket, I was thinking about what I could make with these beautiful creams and found these huge, fresh and beautiful raspberries! So I decided to make some raspberry and lemon shortcakes!
This recipe uses the pure cream in the shortcake and also the whipped thickened cream sandwiched in the middle. So it was a perfect recipe in my books! Hope you will enjoy it too!
Raspberry & Lemon Shortcake (Adapted from Raspberri Cupcakes)
2 cups plain flour
1 tbs baking powder
2 tbs packed brown sugar
1/4 tsp salt
115g cold butter, cubed
3/4 cup pure cream
1 lemon
2 punnets of fresh raspberries
1/2 tbs packed brown sugar
1 tbs honey
1/2 cup thickened cream
1 tsp vanilla bean paste
Steps :
1) Preheat the oven to 210 degrees celcius. In a large bowl, add the flour, brown sugar, baking powder, salt and cold butter. Using the tip of your fingers, rub the butter into the flour mixture until a sandy mixture is achieved. Don’t worry if there are still a few lumps of butter.
2) Slowly add the pure cream into the mixture and using a spatula, mix the cream until the dry mixture is just moistened.
3) Zest the lemon. Turn out the dough onto a floured surface and add the lemon zest. Lightly knead the dough till it comes together.
4) Pat the dough till about 1 1/2cm thick and using a 6cm scone cutter, cut the dough into the 7/8 portions. Place them on a lined baking tray and bake for 10-12 minutes, or until the tops are browned.
5) Transfer them to a wired rack to cool.
I made the shortcakes two different ways. One with just the fresh raspberry as it is, and one with a tangy raspberry coolie almost. I liked both, but the coolie gave it a very refreshing touch and the tanginess made you go back for more! So try both, or either (whichever you prefer!) and would love to hear what you think about them!
6) To make the raspberry coolie : In a small pot, place 1 punnet of raspberries, brown sugar, juice of 1/2 lemon and honey. On a low heat, stir the mixture till the raspberries are about to break down. Remove from heat and sit it in a bowl of ice water (to cool it completely before platting). This could be done a day before, keeping it in a jar in the fridge.
7) In a medium bowl, place the thickened cream and vanilla bean paste and whisk till stiff.
8) To serve : Cut the shortcake into half and place the whipped vanilla cream onto the top and place the fresh raspberries or raspberry coolie, serving with the other half placed on top. Best served immediately!
Enjoy! (:
Have a great week ahead everyone! It’s the season to be jolly, so go grab yourself some of the Anchor Cream and make this for the festive season! hehe
Remember to always bake and cook with love! xx
PS: Do note that the Anchor Cream range is only exclusively available at Woolworths Nationwide!
PPS : Thank you KeepLeft PR for the opportunity to try out the Anchor Cream range. All thoughts and opinions are based on my own experience. Thank you again for this wonderfully opportunity!
