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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	Wholemeal Self Raising 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	Silver Spoon Cakecraft Natural Almond Extract drop
200 grams	Raspberries
1 tbsp	Billington's Golden Icing Sugar

This recipe uses

How to make Raspberry Shortcake Hearts

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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.