Brown sugar shortcakes with brown sugar syrup, mixed berries, and whipped cream from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations by Matt Lewis and Renato Poliafito

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Notes about this recipe

  • Zosia on May 19, 2015

    The biscuits had a wonderful caramel flavour that went beautifully with the berries but there's room for improvement in both the recipe and the baker. The cakes spread outwards more than they rose upwards so I would freeze them solid before baking next time. They were a little dry and crumbly, most likely over-baked by me. I shaped the dough into a square and cut 9 square biscuits - they were the perfect size. The berries were very sweet and had too much liquid; I think just a tbsp each of sugar and liqueur would be fine, perhaps flavouring the cream, also very sweet, with more of the liqueur.

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