Shortcake

Recipes from Chef Richard Lipton
Sous Chef
Lake Charles, Louisiana

Short Cake
2 Cups (4 dl) flour
½ Cup ( 1 dl) butter
2 Tbsp baking powder
¼ tsp salt
2 Tbs sugar
¾ Cup buttermilk
1 egg

Heat oven to 375° F (180° C).
Grease round layer pan ca. 8 x 1-½ inches (20 x 4 cm).
Measure flour, salt and baking powder into a bowl.
Cut in the butter until mixture looks like meal.
Combine eggs and buttermilk and add to flour mixture
until just blended. Pat into cake pan.

Bake 20 - 25minutes or until wooden pick inserted in
center comes out clean.
Good with crème fraiche (light sour cream) and peaches.