| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 4 | c | Blackberries; fresh |
| 2/3 | c | Sugar |
| 3 | tb | Flour, white |
| 1 | ts | Cinnamon |
| 1/4 | ts | Cardamom |
| 1/4 | ts | Lemon rind |
| 1 | c | Flour, cake |
| 1 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 1/8 | c | Butter |
| 1/3 | c | Cream |
INSTRUCTIONS
Preheat oven to 425 degrees. Heat the berries, sugar and flour together in a saucepan. Add the lemon rind, cinnamon and cardamom, stir. Sift together the cake flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork, till the mixture has the consistency of cornmeal. Add the cream, stir with a fork, and turn dough onto a floured board. Knead lightly for 1/2 minute. Pat dough to a thickness of 1/4 inch; cut witha biscuit cutter or a floured water glass. Place warmed berries in an 8-inch baking dish and top with little pieces of butter, place biscuits on top of that; and bake for 30 minutes, or until golden brown. Serve warm with a scoop of vanilla ice cream, or plain from the oven. Posted to EAT-L Digest 12 Aug 96 Date: Tue, 13 Aug 1996 08:14:45 -0500 From: LD Goss <ldgoss@METRONET.COM>
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