Raspberry Shortcake Hearts

Method

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

2. Put the wholemeal self raising flour into a processor with the ground rice, light muscovado sugar and lemon zest.

   • 150g Self-Raising Wholemeal Flour (We use Allinson)
   • 25g Ground rice
   • 50g Unrefined Light Muscovado Sugar (We use Billington's)
   • 1 Lemon zest (finely grated)

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.

   • 150g Butter (unsalted) (chilled, Cut into pieces)

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. 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. Meanwhile, mix together the mascarpone cheese, golden caster sugar and almond extract.

   • 125g Mascarpone cheese
   • 1 tbsp Unrefined Golden Caster Sugar (We use Billington's)
   • 1 tsp Almond extract

7. Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

   • 200g Raspberries
   • 1 tbsp Unrefined Golden Icing Sugar (We use Billington's)