Gingerbread shortcakes
You can eat these any time, for breakfast or as a snack or with a meal, but they make a brilliant basis for strawberry shortcake. For a variation, try replacing the ginger with a teaspoon or two of cardamom.

 1[frac]1/2[/frac] cups whole wheat flour
 1 cup allpurpose flour
 [frac]1/2[/frac] teaspoon salt
 [frac]1/2[/frac] teaspoon baking soda
 2 tablespoons ground ginger
 1 teaspoon lightly packed freshly grated nutmeg, or 1 teaspoon ground nutmeg

Whisk together in a large bowl.


 [frac]1/2[/frac] cup light brown sugar
 [frac]1/4[/frac] pound butter, cut in pieces

Rub into the dry ingredients with your fingers and/or the palms of your hands.



 1 egg
 [frac]3/4[/frac] cup buttermilk

Stir in the egg with a fork. Add about [frac]2/3[/frac] cup of the buttermilk and stir in, then gradually add enough of the rest until the mixture will come together as a dough.
Turn the dough out onto a floured surface and knead for a minute or two until the dough is smooth. (It will still be a little tacky.)


Pat the dough out with your fingers about 1/4inch thick and cut into shapes — rounds with a biscuit cutter, or simply cut squares or triangles with a knife. (Don’t use a glass to cut rounds, or you’ll compress the edges of the cakes and they won’t rise properly.)

Place the cakes on a greased baking sheet and bake at 350°F for 15 minutes or until lightly browned. Cool on racks.