I had some doughnut peaches left-over (regular peaches would work well too) and flour that needed to be used this month so I thought why not bake both – peach cakes and shortbread biscuits. Read on for the recipe if you’d like to bake these sweet treats.
I made the shortbread mixture first because it didn’t need the eggs that the cake mixture needed (it’s always messier cleaning up a bowl after using eggs)!
Before you start, preheat your oven to 190℃.
Peach shortbread
Makes: 2 shortbread
Ingredients:
25g caster sugar
50g salted butter
75g plain flour
1 peach
Method:
→ Measure out the butter and sugar and mix them together in a bowl.
→ After measuring out the plain flour, add half to the mixture, stir it in and repeat with the other half (I find adding half at a time makes it easier to mix).
→ Peel and chop one of the peaches (while obviously being careful of the pit in the middle), add it to the mixture and stir it in.
→ Line a tray with baking paper, split the mixture in half and roll each piece into a ball. Use a bit of extra flour on your hands when you roll them if you’d prefer. Flatten each one with your hands and place them onto the baking tray.
→ Once the oven is warmed up, bake them for 15 minutes or until the edges are starting to turn a pale golden colour.
While these were in the oven baking I started making the mixture for the cakes.
Peach cakes
Makes: 12 cakes
Ingredients:
100g castor sugar
100g salted butter
100g self-raising flour
2 free-range eggs
2 peaches
Method:
→ After combining the butter and sugar, break your eggs and add them to the mixture.
→ Beat with an electric whisk until the mixture looks smooth.
→ Measure out the self-raising flour, add it to the mixture and stir it in.
→ Now you’ll need your other 2 peaches. Once again, peel the peaches, chop and add them to your cake mix. Stir the mixture together.
→ Spoon your mixture into cake cases and set them out on a baking tray.
→ Bake in the oven for 18 minutes check they are cooked through when you get them out of the oven.
Now you just need to wait for them to cool and serve.
The peaches made the shortbread lovely and soft and the cakes kept the juiciness of the peaches too. Both me and mum really liked these… so much so I’ve just bought more peaches, and flour.
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