CRANBERRY & SEA SALT CARAMEL SHORTCAKE

Time & Servings
8 PORTIONS
50 min ready time =
30 min preparation +
20 min cooking
Ingredients
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour 12226
    Robin Hood Flour All Purpose 5KG
    $12.49 • Ea
  • ¼cup (50 mL) granulated sugar 12227
    Redpath Sugar Special Fine 2KG
    $3.11 • Ea
  • 1 tbsp (15 mL) baking powder 12228
    Compliments Baking Powder 450G
    $3.11 • Ea
  • ½tsp (2 mL) salt 12229
    Club House Sea Salt Grinder 60G
    $4.99 • Ea
  • ½cup (125 mL) butter 12230
    Compliments Churned Unsalted Butter Sticks 454G
    $8.11 • Ea
  • 2/3 cup (150 mL) HERSHEY’S CHIPITS Sea Salt Caramel Chips 12231
    HERSHEY'S CHIPITS Chocolate Chips, Pure Semi-Sweet, 300g
    $4.61 • Ea
  • ¼cup (50 mL) dried cranberries, chopped 12232
    Ocean Spray Craisins Dried Cranberries Original 170g
    $2.86 • Ea
  • 1 ¾cups (425 mL) 35% whipping cream, divided 12233
    Lucerne Whipping Cream 33% 473ML
    $5.50 • Ea
  • 1 tsp (5 mL) Club House® Pure Vanilla Extract 12234
    Compliments Vanilla Extract Artificial 500ML
    $3.74 • Ea
  • ¼cup (50 mL) icing sugar 12235
    Redpath Sugar Icing 1KG
    $4.36 • Ea
  • ½cup (125 mL) HERSHEY’S CHIPITS SKOR Toffee Bits 12236
    HERSHEY'S CHIPITS Baking Bits, SKOR Toffee, 200g
    $4.85 • Ea
  • 2 cups (500 mL) cranberry sauce 12237
    Ocean Spray Cranberry Sauce Whole Berry 348ML
    $3.11 • Ea
  • Ziploc® Brand Containers Large Rectangle (2PK) 1EA 12238
  • Ziploc® Brand Slider Bags Storage Large Powerguard (15PK) 1EA 12239
Directions

1. Preheat oven to 375°F (190°C). Whisk together flour, sugar, baking powder and salt. Cut in butter using pastry blender or fingertips until mixture resembles coarse meal. Stir in caramel chips and dried cranberries.

2. Whisk together 2/3 cup (150 mL) cream and vanilla. Stir into flour mixture with fork to make shaggy dough. Knead for 3 to 5 times or just until dough comes together (do not overwork).

3. Turn dough out onto lightly floured work surface. Pat into 1-inch (2.5 cm) thick round. Cut out 6 rounds using 3-inch (8 cm) round cutter. Re-roll scraps to make 2 more rounds. Place rounds, about 2 inches (5 cm) apart, on parchment paper–lined baking sheet.

4. Brush tops with about 3 tbsp (45 mL) cream. Bake for 15 to 20 minutes or until golden. Cool completely.

5. Beat remaining cream with electric beaters until stiff peaks start to form. Beat in icing sugar until blended. Fold in toffee bits.

6. Split shortcakes in half. Place each bottom half on dessert plate. Top with cranberry sauce and large dollop of whipped cream mixture. Cap with top half of shortcake. Serve immediately or store shortcakes in ZIPLOC® Storage Bags to keep them fresh and top with cranberry sauce and whipped cream mixture when ready to serve.

Share the Joy! Ship or drop-off your holiday treats packed in Ziploc® containers


TIP: Dust with icing sugar before serving if desired.

Do not eat raw flour, dough or batter.