Recipes Cookies & Biscuit Recipes Biscuits Raspberry Shortcake Hearts Back to Biscuits Raspberry Shortcake Hearts Total Time 35m Prep Time 20m Bake Time 15m Serves 6 Skill Level Easy 0 Reviews No ratings yet Save Save this recipe Share These heart shaped delights look great served as a pudding after a special meal or gifted to a loved one. They are particularly delicious served with fresh berries. Method Preheat the oven to 200°C (180°C fan, gas mark 6). 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) 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) 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. 125g Mascarpone cheese 1tbsp Unrefined Golden Caster Sugar (We use Billington's) 1tsp Almond extract Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar. 200g Raspberries 1tbsp Unrefined Golden Icing Sugar (We use Billington's) Let's Bake The easiest way to follow a recipe Valentine's Day Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients 150g Self-Raising Wholemeal Flour (We use Allinson) Self-raising wholemeal flour gives a more dense texture than white self-raising, so is particularly good for carrot cakes and muffins, with all the added goodness of wholegrain. Wholemeal flour absorbs more liquid so you will need to add extra liquid compared to white flour recipes. 25g Ground rice 50g Unrefined Light Muscovado Sugar (We use Billington's) The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too. Why do we recommend Billington's? Billington’s unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love 1 Lemon zest (finely grated) 150g Butter (unsalted) (chilled, Cut into pieces) 125g Mascarpone cheese 1 tbsp Unrefined Golden Caster Sugar (We use Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 1tsp Almond extract 200g Raspberries 1 tbsp Unrefined Golden Icing Sugar (We use Billington's) Recipe Alternatives Fig Rolls Fig Rolls Total 1h 0m Serves 11 Skill Intermediate Diet Veg Rating No ratings yet Anzac Biscuits Anzac Biscuits Total 10m Serves 8 Skill Easy Diet Rating No ratings yet Cornish Fairings Cornish Fairings Total 25m Serves 18 Skill Easy Diet Rating 5 star rating