Raspberry Shortcake Hearts

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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.


  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)

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