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Prep 30min
Total60min
Servings8
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Ingredients
Shortcakes
3/4
to 1 cup Gold Medal™ all-purpose flour
1
cup graham flour or Gold Medal™ whole wheat flour
1/3
cup graham cracker crumbs
1/2
teaspoon baking soda
1/4
teaspoon kosher (coarse) salt
6
tablespoons butter, cubed, chilled
1/2
cup plus 2 tablespoons milk
3
tablespoons honey
Ganache
2
oz dark chocolate
1/4
cup whipping cream
Whipped cream
1/2
cup whipping cream
3
tablespoons powdered sugar
1/2
teaspoon vanilla
Filling
8
large marshmallows
24
fresh strawberry slices
16
fresh raspberries
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Steps
1
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
2
In large bowl, stir together both flours, the graham cracker crumbs, baking soda and salt with whisk. Add chilled butter cubes; rub butter into flour mixture with fingers until mostly incorporated.
3
In measuring cup, beat milk and honey with whisk. Pour over dry ingredients; stir gently with wooden spoon. Turn out onto floured work surface; knead a few times, adding a few more handfuls of flour until dough holds together nicely and isn’t too wet. Pat into 1-inch-high round.
4
Using biscuit cutter, cut out shortcakes; place on cookie sheet.
5
Bake 10 to 13 minutes or until light golden brown and thoroughly baked. Remove from cookie sheet to cooling rack. Cool completely.
6
Meanwhile, place chocolate in medium bowl. In very small saucepan, heat 1/4 cup cream over medium heat until small bubbles form on surface, but cream is not boiling. Pour cream over chocolate; beat with whisk until smooth. Refrigerate until thickened, about 20 minutes.
7
In small bowl, beat 1/2 cup cream, the powdered sugar and vanilla with electric mixer on medium-high speed until soft peaks form.
8
Set oven control to broil. Arrange marshmallows in broiler-safe pan. Broil about 5 minutes, checking every 2 minutes, until adequately toasted.
9
To assemble shortcakes, split shortcakes in half crosswise. Spread ganache on bottom halves; top each with berries and 1 toasted marshmallow. Cover each with top half of shortcake; top with whipped cream and 1 berry. Serve immediately.
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Use hazelnut spread with cocoa instead of the ganache to speed up the process.
Sprinkle additional graham cracker crumbs inside to add additional texture.
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Nutrition Facts are not available for this recipe
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