Kids in the Kitchen: Fourth of July Barbeque (continued)

Peach Summer Shortcakes

What You Need:

• 2 cups all purpose flour
• ¼ cup brown sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons unsalted butter
• ¾ cup heavy cream, plus one tablespoon for egg wash
• 1 egg for egg wash
• Granulated sugar for sprinkling
• 2 peaches, cored and cut into thin wedges
• 1 cup heavy cream
• 1 tablespoon sugar
• Circular cookie cutter
• Food processor (you do not have to use a food processor to make the shortcakes but a food processor does work best for this recipe)

What You Do:

Parent Prep: Set up the food processor. Cut the butter into small ½" cubes and refrigerate until needed. Prepare peaches by removing the pits and slicing them into wedges. Be on hand to help.  If your child needs a hand in manning the food processor, don't hesitate to help!

Kids in the kitchen: Preheat oven to 375 degrees and line a baking sheet with parchment paper.

In a food processor bowl, pulse (or mix) together the flour, the brown sugar, baking powder and salt until combined. Sprinkle the butter cubes on top of flour mixture. Pulse several times until the flour mixture looks like course crumbs and the butter pieces are no bigger than the size of peas. Add ¾ cup cream and pulse until the dough starts to come together.

Sprinkle your work surface lightly with flour. Turn the dough out onto the countertop and form it into a disk. Roll it out with a rolling pin, giving the dough several quarter turns (so it doesn’t stick in one place). When it’s about 1 inch thick, use your cookie cutter to cut out rounds.