Raspberry Shortcake Hearts

Preparation Time 20 minutes

Baking Time 15 minutes

Portions 6

Ingredients


150 grams Allinson Wholemeal Self Raising Flour

25 grams Ground Rice

50 grams Billington’s Light Muscovado Sugar

1 Lemon Finely grated zest

150 grams Butter (chilled) cut into pieces

125 grams Mascarpone cheese

1 tbsp Billington’s Golden Caster Sugar

1 Silver Spoon Create Natural Almond Extract drop

200 grams Raspberries

1 tbsp Billington's Golden Icing Sugar

Method


1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.

2. Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.

3. Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.

4. Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. Remove from tray or moulds and cool on a wire rack.

5. Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.

6. Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

Credits : Baking Mad