Itty Bitty Pretty Ones.

We had a pretty filling dinner, so I made these single serving twisted shortcakes for just a taste of sweet. It was funny to see my kids ask to eat them alone or with just whipped cream because my intention was to eat them like you would strawberry shortcake, except bite-sized. Yes, it does involve the rolling pin, but it still took less than 10 minutes to prep and 15 to cook.

Twisted Shortcakes

1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
scant 1/2 c. milk

filling- mix together:
1/3 c. packed brown sugar
1 T. melted butter

Stir together flour, baking powder and salt. Use fork to “cut” in shortening until crumbly. Stir in milk to form a dough. Roll out on lightly floured surface into a rectangle (about 8X10 size). Sprinkle filling evenly over entire rectangle and roll up like a jelly roll. Slice roll into 1/2″-1″ slices and place the slices on a cookie sheet to bake in the oven at 425° for 15 minutes, or until lightly browned.  Serve with sliced strawberries (I mixed my strawberries with sugar first) & whipped cream.