Pecan & Banoffee Shortcakes

Ingredients

For the shortcake

• 175g (6oz) unsalted butter, softened
• 75g (3oz) caster sugar
• 225g (8oz) plain flour
• pinch of salt
• 1 sachet SuperCook Select Vanilla Powder or 2/3 drops of Dr. Oetker Natural Vanilla Extract 
• 50 g (2oz) pecan halves, finely chopped

To decorate:

• 200ml (7fl.oz) whipping cream
• 1 medium banana
• 60ml (4 tbsp) toffee sauce
• icing sugar for dusting

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. First make the shortcakes by creaming the butter and sugar together until pale and creamy.
3. Sieve in the flour and salt, and mix in the Vanilla Powder or Vanilla Extract and chopped pecans.
4. Stir the mixture until it clings together to form a dough. Turn on to a lightly floured surface and knead gently until smooth.
5. Lightly press or roll the dough to a thickness of 6mm (¼ inch). Note: the dough will be quite difficult to handle (short). Using a 7cm (3 inch) round cutter, stamp out as many shapes as you can. Re-roll the dough and continue stamping out rounds until all the dough is used up. You should end up with 12 shapes.
6. Place on baking sheets lined with greaseproof paper, and prick with a fork. Chill for 30 minutes.
7. Bake the shortcake biscuits for 15 - 18 minutes until lightly golden. Set aside to cool.
8. When ready to serve, whip the cream until just peaking. Peel the banana and slice thinly. Spoon cream on to half the shortcake biscuits. Top with a few slices of banana and a some toffee sauce.
9. Sandwich a plain shortcake on top and dust very lightly icing sugar. Serve immediately.

Makes: 6