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Spiced Shortcakes

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Spicy Shortcakes

Berries will be bursting into bloom soon. These spicy shortcakes are a nice change from plain shortcakes. I find that the cinnamon and ginger bring out lovely flavors from the berries. You can make these in advance, freeze them, and then thaw when you are ready to make a berry shortcake.

Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup tapioca starch

1/3 cup gluten-free oats

1/3 cup packed dark brown sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Wet Ingredients

1/4 cup butter, cold, cut into small pieces

3/4 cup milk

For the Topping


Granulated Sugar

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

  2. In a medium mixing bowl, whisk together dry ingredients.

  3. Using a pastry cutter, or two knives, cut butter into dry ingredients until no large pieces of butter remain. (You want the butter to be in pea-sized pieces.)

  4. Add milk and stir until a dough forms.

  5. Drop 1/4 cup of dough onto prepared baking sheet.

  6. Lightly brush the tops of the dough with water. Generously sprinkle granulated sugar on top of the shortcakes.

  7. Bake shortcakes for 15 minutes or until golden brown.

  8. Transfer shortcakes to a wire rack to cool.

Makes 10 shortcakes.

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