In honour of National Indigenous People’s Day I decided to do a new twist on an old classic dessert. Lusknikn is essential a indigenous version of a shortcake, and is the perfect way to use up any berries you might have tucked away in the freezer.
This is a great dessert for the summer, and is great for making ahead of time so you can pull it together at the last minute. Here’s what you will need:
Lusknikn
2 cups flour
2 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 tbsp oil
1 cup water (or half water/half milk, which is what I used)
1//2tsp sugar
1. Preheat oven to 400F
2. Shift dry ingredients together.
3. Add liquid and mix to form a dough.
4. Divide dough into 6 equal pieces and shape into puck shaped pieces. Place in a greased sheet pan
5. Flatten until dough is just under 1″ or 2cm thick.
6. Bake 20-25 minutes until golden brown.
Strawberry filling
1/2cup strawberries for each potion (frozen strawberries are great)
1tbsp white sugar
1. Mash strawberries in a bowl.
2. Sprinkle with sugar and stir. Taste to check to see if its sweet enough for you. Set aside.
Salted Brown Sugar Whipped Cream
250ml whipping cream
2tbsp brown sugar
1/2tsp salt
1. Add whipping cream to a chilled glass or stainless steel bowl. Whip with a hand blender until soft peaks have formed.
2. Add brown sugar and salt and continue to whip until firm.
Assembly
1. Slice the lusknikn in half and place bottom piece into a bowl or on a side plate.
2. Place some of the mashed strawberries on the lusknikn and top with some of the brown sugar whipped cream.
3. Place the top of the lusknikn on the dessert.
4. Top with the salted brown sugar whipped cream and top with more of the mashed strawberries.
Enjoy!!