Barley Shortcake
This Barley Shortcake recipe uses a small proportion of barley flour, mixed into all-purpose flour, that adds a delicious flavor with some nuttiness, along with a tender crumb from the sour cream mixed with the cream.
| Servings | Prep Time |
| 12shortcakes | 15minute |
| Cook Time | Passive Time |
| 20minute | 30minute |
|
|
Ingredients
Barley Shortcake Ingredients:
- 1cup butter, unsaltedpreferably European Style, frozen
- 3cup flour, all-purpose
-
1cup
flour, barleysuch as Bob’s Red Mill Barley Flour
- 1/3cup sugar, organic
- 4teaspoon baking powder
- 1teaspoon salt, kosher
- 1cup sour cream,
- 1cup cream, whipping or heavy,preferably organic and not ultra homogenized
Shortcake Topping Ingredients:
- 2tablespoon cream, whipping or heavy,preferably organic and not ultra homogenized
- 2tablespoon sugar, organic
- or
- 1recipe Hopped Sugar,recipe HERE
Instructions
- Freeze the butter for at least 30 minutes to help keep it intact when it is grated in a later step. Preheat the oven to 400°F | 204°C. Line a sheet tray with a silicone baking mat or parchment paper and keep nearby.
- In a medium-sized bowl, whisk together the all-purpose flour, barley flour, sugar, baking soda, and salt. aside.
- In a two-cup liquid measuring pitcher, add the sour cream, leveling it off, and topping with one cup of cream. Add the remaining 3 tablespoons and, using a fork, mix the two ingredients together until they are incorporated. Set
- Place a box-style grater on a paper towel. Peel and quickly grate the butter on the largest grate size. Remove the grater and pick up the paper towel from two opposite edges, transferring its contents to the flour mixture bowl.
- Stir the flour and grated butter together until the butter is evenly distributed into the flour. This technique will help give a flaky, tender texture to the finished shortcake.
- Now add the sour cream mixture into the butter and flour mixture. Knead in the liquid until a dough is formed.
- Lightly flour a clean and clear work space. Ready a biscuit cutter or a pint glass and a rolling pin. (A chilled 22-ounce bomber works in a pinch.) Transfer the shortcake dough to the center of the work space and lightly dust with flour. Press the dough down into a rectangle.
- With a lightly-floured rolling pin, gently roll out the dough into a 10-by-12-inch rectangle. Fold the dough into thirds, much like making your own croissant dough. Take the right side of the rectangle and fold it just past the center of the dough, then fold the left side over the right side. Last, fold the dough toward yourself in half again. This will create six layers, which also improves the flaky texture in the final product.
- Lightly press the layers together and then re-roll out the dough into a 10-by-12-inch rectangle, about an inch thick.
- Use the biscuit cutter or pint glass to cut out the shortcakes.
- Any remaining dough can be re-rolled out and cut into more rounds. Place each shortcake onto the prepared sheet tray. Using a pastry brush dipped into the cream, completely paint the top of each shortbread. Sprinkle each with an even layer of sugar and let the shortcakes rest for 15 minutes to allow the dough to hydrate, and the baking powder to start working.
- Bake for 18 – 20 minutes, or until the tops of each shortcake are golden brown. Remove from the oven and cool to room temperature. Shortcakes can be made in advance and stored in an air-tight container, but are better when eaten the same day.
- To Make a Hopped Strawberry Shortcake with Witbier Curd take a Barley Shortcake, layer it with Hopped Strawberries, Witbier Curd and top with either a Whipped Yogurt or Malted Whipping Cream.