Dining In: Chocolate Shortcakes with Ice Cream and Berries

Yields 6-8.

1 3/4 cups self-rising flour
1/3 cup cocoa powder
1/2 cup sugar
1/4 tsp. salt
2 cups whipping cream
1/4 cup chocolate syrup
1 Tbsp. vanilla
2 Tbsp. honey
1/4 cup crystal sugar

1. Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
2. In a large mixing bowl, sift together the flour, cocoa, sugar and salt.
3. In a separate bowl, whisk together one and one-third cups of the cream, chocolate syrup, vanilla and honey.Reserve the rest of the cream to brush on top of the shortcakes before baking.
4. Pour the wet ingredients into the dry and, using a wooden spoon, mix together until a sticky ball of dough forms.
5. Line your work space with parchment paper and lightly dust it with flour.
6. Turn the dough out onto the prepared work surface and sprinkle the top of the dough with a little more flour.
7. Use a rolling pin to gently roll the dough out to one-fourth-inch thick.
8. Using a two-inch round cutter, cut the dough out and place it onto the prepared baking sheet.
9. Brush the top of each round with the remaining cream and sprinkle them with a little crystal sugar.
10. Bake the shortcakes for 13 to 15 minutes or until they are set. Remove from the oven and allow the shortcakes to cool completely. Shortcakes may be made two days ahead of time and stored in an airtight container.
11. Serve along with your favorite ice cream, fresh berries and a little chocolate sauce.