Ingredients
3/4
to 1 cup Gold Medal™ all-purpose flour
1
cup graham flour or Gold Medal™ whole wheat flour
1/3
cup graham cracker crumbs
1/2
teaspoon baking soda
1/4
teaspoon kosher (coarse) salt
6
tablespoons butter, cubed, chilled
1/2
cup plus 2 tablespoons milk
3
tablespoons honey
2
oz dark chocolate
1/4
cup whipping cream
1/2
cup whipping cream
3
tablespoons powdered sugar
1/2
teaspoon vanilla
8
large marshmallows
24
fresh strawberry slices
16
fresh raspberries
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
In large bowl, stir together both flours, the graham cracker crumbs, baking soda and salt with whisk. Add chilled butter cubes; rub butter into flour mixture with fingers until mostly incorporated.
In measuring cup, beat milk and honey with whisk. Pour over dry ingredients; stir gently with wooden spoon. Turn out onto floured work surface; knead a few times, adding a few more handfuls of flour until dough holds together nicely and isn’t too wet. Pat into 1-inch-high round.
Using biscuit cutter, cut out shortcakes; place on cookie sheet.
Bake 10 to 13 minutes or until light golden brown and thoroughly baked. Remove from cookie sheet to cooling rack. Cool completely.
Meanwhile, place chocolate in medium bowl. In very small saucepan, heat 1/4 cup cream over medium heat until small bubbles form on surface, but cream is not boiling. Pour cream over chocolate; beat with whisk until smooth. Refrigerate until thickened, about 20 minutes.
In small bowl, beat 1/2 cup cream, the powdered sugar and vanilla with electric mixer on medium-high speed until soft peaks form.
Set oven control to broil. Arrange marshmallows in broiler-safe pan. Broil about 5 minutes, checking every 2 minutes, until adequately toasted.
To assemble shortcakes, split shortcakes in half crosswise. Spread ganache on bottom halves; top each with berries and 1 toasted marshmallow. Cover each with top half of shortcake; top with whipped cream and 1 berry. Serve immediately.
