These shortcakes whip together quickly, and are not too sweet! Perfect with fresh berries and a little creme fraiche.
- 1 1/2 c flour
- 1/3 – 1/2 c sugar
- 1/2 c cocoa powder
- 1 tbsp baking powder
- 1/4 c cold, unsalted butter cubed
- 2/3 c half and half
- 1/2 tsp vanilla
Preheat oven to 400.
Pulse dry ingredients in a food processor to combine. Add butter and pulse to form course crumbs. With motor running slowly add half and half and vanilla. Process until a dough begins to form; it will be very sticky.
On a lightly floured surface, knead several times. Press out to about 1 inch thick and cut 6 3 inch round cakes.
Place a silicon mat or parchment paper on a baking sheet, place cakes on the sheet. Bake for 12 – 15 minutes, until dry to the touch and slightly cracked.
Serve warm with fruit, creme fraiche, whipped cream or ice cream.
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