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Raspberry Shortcake Hearts

Raspberry Shortcake Hearts

Recipe Submitted By: bakingmad

Pretty bicusits layered for a special pudding. Allinson Wholemeal flour creates a texuted biscuit with a light nutty flavour. Perfect served with fresh berries and a dusting of icing sugar for a professional finish!

Preparation Time	20 minutes
Baking Time	15 minutes
Portions	6
Skill Level	Easy
Average Rating

Raspberry Shortcake Hearts Ingredients

150 grams	Self Raising Wholemeal Flour (Allinson)
25 grams	Ground Rice
50 grams	Light Muscovado Sugar (Billington's)
1	Lemons Finely grated zest
150 grams	Butter (chilled) cut into pieces
125 grams	Mascarpone cheese
1 tbsp	Golden Caster Sugar (Billington's)
1	Almond Extract (Nielsen-Massey) drop
200 grams	Raspberries
1 tbsp	Billington's Golden Icing Sugar

This recipe uses

How to make Raspberry Shortcake Hearts

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

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.

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