Breton Shortcake With Honey Cream And Rhubarb

Available for over a year

Recipe: 3 egg yolks 160g castor sugar 190g soft butter 250g plain flour 1 heaped teaspoon baking powder Beat the butter with half the sugar until pale and fluffy. Whisk the egg yolks and remaining sugar for a minute. Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough. Line 2 x 8 inch cake tins with parchment paper or 6 individual tins or ring moulds. Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with other tin and then chill for an hour. Set oven to 170oc and cook the sables from the fridge, for about 20 minutes or until golden. Cool. Poached Rhubarb 8 stalks rhubarb, cut into 2cm pieces 1 litre local apple juice 500ml water 50g castor sugar 50g honey 2 tablespoons grenadine Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you’ll need for the recipe but will keep in the fridge for a few months. Honey cream 250ml double cream whipped 1 tablespoon honey Bee pollen Mix the honey into the cream. Spoon some rhubarb onto the shortcake. Pipe on the cream and sprinkle over the bee pollen.