Greengage + Rose Shortcake

This is my Grandma’s Strawberry Shortcake recipe. I do love it with strawberries but happened to have a bag of greengages, so thought I'd give it a try. They're lovely and tart which works well with the sweet base. I’ve had shortcake that look and taste like scones but this one is more... half buttery pastry and half shortbread biscuit. It’s supposed to be firm, but so you can still get through it with a spoon.

This is also one of the only recipes where I think shop bought jam works best. I used some homemade rose petal jam which was delicious, but the glaze is supposed to set like jelly and I find jams I make at home don’t quite do this.


Greengage + Rose Shortcake

Serves 8 nicely


500g greengages

2 tsp. rosewater

120g butter

3/4c raw caster sugar

4 medium egg yolks

Pinch salt

11/2c plain flour

1/3c rose petal jam (or strawberry if you cant find it)

Edible rose petals to garnish

Creme fraiche to serve 

Preheat oven to 170 Celsius. Grease a large shallow tart tin and line with baking paper. Halve the greengages and take out the stones. Spread onto a baking tray and sprinkle with ¼c of the sugar. Bake for 10-15 minutes until the plums are just cooked. They’ll keep cooking on the tray so don’t overcook as they’ll lose their shape. Gently stir through the rosewater and leave to cool.

In a large bowl cream butter with remaining 1/2c of sugar until pale. Add egg yolks in two batches, beating well each time. Mix through flour and salt until you have quite a firm dough. I used my hands to incorporate the flour as it was easier. Knead the dough very lightly until it’s a smooth ball.

Press the dough into your tin so it covers the bottom evenly. Bake for 20 minutes or until lightly golden. Once done, let the shortcake cool for 15 minutes or so. While it’s cooling, mix the jam with 1 tbsp. water in a small saucepan over a low heat until it simmers. Let it simmer for a couple of minutes then take off the heat.

When plums and shortcake have cooled slightly (they can still be warm) place the plums on top of the shortcake. I sort of layered mine, starting at the outside and winding my way into the centre. Then very gently, using a pastry brush, brush the hot jam glaze over the plums. Pop it in the fridge for an hour or so until the jam sets. Sprinkle dried edible rose petals over the top and cut into 8 wedges. Serve with a generous dollop of crème fraiche.