Strawberry Shortcakes

Ingredients:

• 2 cups self-raising flour
• 1 and 1/4 cups vanilla Greek yogurt
• 450 g frozen strawberries
• 1/4 cup apple juice
• 2 tablespoons of honey
• 1 teaspoon vanilla paste

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. In a medium bowl, combine self-rising flour, yogurt, and 1/4 cup water. Using a silicone spatula, mix until smooth. Turn the dough out onto a lightly floured work surface. Lightly dust the dough with flour and roll it out to a thickness of about 1/2 inch (1 cm). Using a spatula or dough scraper, fold the dough in half like a book. Roll it out into a 5 x 10 inch (12 x 25 cm) rectangle. Dust a sharp knife with flour and cut the rectangle in half lengthwise. Cut each half into four 2.5 inch (6 cm) squares, dusting the knife with flour after each cut. Arrange the cookies evenly on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden brown, about 25 minutes.
3. Meanwhile, in a medium saucepan, combine the strawberries, apple juice, honey, and vanilla and bring to a boil over high heat. Reduce the heat and cover. Cook until the strawberries are soft, about 5 minutes. Remove the lid and mash the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered, stirring frequently, until the foam subsides and the mixture thickens, about 10 minutes.
4. Before serving, cut each cookie in half and top with a spoonful of vanilla yogurt and strawberry jam.