Raspberry shortcake hearts - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
- 150 g Self-raising wholemeal flour
- 25 g Ground rice
- 50 g Unrefined light muscovado sugar
- 1 Lemon zest finely grated
- 150 g Butter (unsalted) chilled, cut into pieces
- 125 g Mascarpone cheese
- 1 tbsp Unrefined golden caster sugar
- 1 Almond extract
- 200 g Raspberries
- 1 tbsp Unrefined golden icing sugar
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1
Preheat the oven to 200°C (180°C fan, gas mark 6).
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2
Put the wholemeal self raising flour into a processor with the ground rice, sugar and lemon zest.
For this step you'll need:
- 150g Self-raising wholemeal flour
- 25g Ground rice
- 50g Unrefined light muscovado sugar
- 1 Lemon zest finely grated
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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.
For this step you'll need:
- 150g Butter (unsalted) chilled, cut into pieces
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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.
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5
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.
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6
Meanwhile, mix together the mascarpone cheese, sugar and almond extract.
For this step you'll need:
- 125g Mascarpone cheese
- 1 tbsp Unrefined golden caster sugar
- 1 Almond extract
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7
Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.
For this step you'll need:
- 200g Raspberries
- 1 tbsp Unrefined golden icing sugar