1 1/2 c flour
1/4 c brown sugar
1/2 c cocoa / carob powder
pinch of salt
6 T cold water
1/3 block butter, cut into cubes
custard to layer
fresh seasonal fruit and berries or stewed fruits to serve
Sift the dry ingredients together and stir in the sugar.
Cut in the butter using 2 knives or a food processor.
Add enough water to form a soft, not sticky dough. Refrigerate until firmed up.
Divide into 1/4s roll each to about 20cm diameter circle (roll between sheets of plastic or plastic wrap to avoid adding excess flour on your work surface – simply peel the plastic off when the round is the right shape and size).
You can use a plate as a guide if you need to trim edges – I make shapes with any left overs to put on the top.
Bake each round on a baking sheet for about 8 to 10 minutes at 200″C. Cool completely before assembling with layers of thick custard or whipped cream and seasonal fruit.
I like to add warm spices to custard used in this recipe – cinnamon, cloves, nutmeg, cardamom or a pinch of allspice. Store cake rounds in a Tupperware until ready to assemble and serve – the cakes are similar to a dense scone and can be prepared the day before needed.