Raspberry Shortcake Hearts
In this delightful recipe, enjoy the tender and crumbly wholemeal shortcake paired with a luscious mascarpone cream and vibrant raspberries. Each bite brings a burst of fruity sweetness and rich creaminess, making it a perfect treat for any occasion. Embrace the simple joy of homemade goodness with these heart-shaped raspberry shortcakes.
— Constant Cookbook
Ingredients
- 150 grams Wholemeal Self Raising Flour (Allinson)
- 25 grams Ground Rice
- 50 grams Light Muscovado Sugar (Billington's)
- 1 Lemon Finely grated zest
- 150 grams Butter (chilled) cut into pieces
- 125 grams Mascarpone cheese
- 1 tbsp Golden Caster Sugar (Billington's)
- 1 Silver Spoon Cakecraft Natural Almond Extract drop
- 200 grams Raspberries
- 1 tbsp Billington's Golden Icing Sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
- Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.
Yield
Serves 6
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