Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor
We’re peachy keen for you to give our new Peach & Thyme Shortcakes a go! They’re a flavourful treat – perfect for a lazy Sunday arvo 😏
- Preheat the oven to 200C and line a tray with baking paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and toss through. Next, add ¾ cup of buttermilk and stir until just combined, adding more buttermilk if required.
- Drop 6 large spoonfuls of batter onto the prepared tray. Brush each with buttermilk. Bake in the oven until golden brown, around 15-18 mins. Once done, remove tray from oven and allow shortcakes to cool slightly.
- To assemble, slice each shortcake in half. Arrange sliced peaches on the shortcake, then add a dollop of cream and a small sprig of fresh thyme. Finish by adding the top of the shortcake then enjoy!