Amanda Laird: Rhubarb shortcake with buffalo milk yoghurt

Rhubarb shortcake with buffalo milk yoghurt. Photo / Babiche Martens

Serves 4

Shortcake
2 cups self-raising flour
2 Tbs caster sugar
1/4 tsp salt
40g butter
1/2 cup cream
1/4cup water
3 Tbs caster sugar
1/2 tsp orange oil or 1 tsp orange zest
1/2 tsp vanilla extract
300g rhubarb, cut into 10cm pieces
8 tsps buffalo milk yoghurt
Icing sugar

1 To make the shortcake; preheat the oven to 180C. Combine the flour, sugar and salt in a bowl. Dice the butter and rub in until the mixture resembles breadcrumbs then pour in the cream, mixing gently until just combined.

2 Lightly flour a work surface then roll out the dough and cut into 12 x 10 cm circles with a cookie cutter. Let rest for 10 minutes before baking for 15 minutes or until golden.

3 Pour the water into a saucepan, over a gentle heat add the sugar, orange oil or zest, vanilla and bring to a simmer. Add the rhubarb and let cook for 5 minutes.

4 Assemble the dessert on individual plates. Dust each shortcake with icing sugar. Layer shortcake, yoghurt, shortcake, rhubarb and shortcake to finish.