Raspberry shortcake hearts - recipe


Raspberry shortcake hearts

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Easy

4.6

Ingredients

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  1. 1

    Preheat the oven to 200°C (180°C fan, gas mark 6).

  2. 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
  3. 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
  4. 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. 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.

  6. 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
  7. 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

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