Food. Fashion. Fitness.

Thursday 26 January 2012

Raspberry Shortcake Hearts...


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. 
  2. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.
  3. 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.
  4. 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.
  5. Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. 
  6. Remove from tray or moulds and cool on a wire rack.
  7. Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
  8. Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.


Guest Post Credits- Baking Mad

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