Aged Red Leicester shortcakes with sticky figs

Name: Aged Red Leicester shortcakes with sticky figs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 185 g plain flour, plus extra for dusting; ½ tbsp baking powder; ¼ tsp bicarbonate of soda; ¼ tsp fine salt; 100 g cold unsalted butter, cubed, plus extra to serve (optional); 120 g Belton Farm Red Fox Aged Red Leicester, coarsely grated; 1 egg yolk; 100 ml buttermilk

Cheese and figs are a match made in heaven, and these shortcakes work well for teatime or a special breakfast. Add a pinch of chilli flakes to the figs for a little warmth.

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Vegetarian

Makes4
CourseLunch
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling

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Ingredients

185g plain flour, plus extra for dusting
½ tbsp baking powder
¼ tsp bicarbonate of soda
¼ tsp fine salt
100g cold unsalted butter, cubed, plus extra to serve (optional)
120g Belton Farm Red Fox Aged Red Leicester, coarsely grated
1 egg yolk
100ml buttermilk

Sticky figs

25g unsalted butter
140g pack Waitrose Figs, quartered
1 sprig/s rosemary
1 tsp clear honey
1½ tsp red wine vinegar

Method

Preheat the oven to 220ºC, gas mark 7 . Line a large baking tray with baking parchment. In a large bowl, mix the flour, baking powder, bicarbonate of soda, salt and some freshly ground black pepper. Using your fingertips, rub in the butter until no large clumps remain and the mixture begins to look sandy. Stir through most of the grated cheese. Briefly beat the egg yolk and buttermilk, then add to the dry ingredients and mix until it just comes together.
Turn the dough out onto a lightly floured surface, bring together with your hands and pat the dough into a square about 3cm thick; cut into 4 smaller squares. Transfer to the prepared baking tray, scatter with the reserved cheese, then bake for 17-18 minutes until puffed and golden. Set aside to cool slightly.
Meanwhile, for the sticky figs, melt the butter in a nonstick frying pan. Add the figs and rosemary, then cook for 4-5 minutes on each side, stirring occasionally, until the figs are jammy. Add the honey and vinegar and cook for a final minute. Split the shortcakes in ½, spread with a little butter, if liked, and serve with the figs, discarding the rosemary stalk.