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Raspberry Shortcake Hearts

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About the bake

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.

35Total Time
20Prep Time
15Bake Time
6Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 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.

  4. Step 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. Step 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. Step 6:

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

  7. Step 7:

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

Ingredients

    • 150g Allinson's self raising wholemeal flour
    • 25g Ground rice
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 1 Lemon zest (finely grated)
    • 150g Butter (unsalted) (chilled, cut into pieces)
    • 125g Mascarpone cheese
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 tsp Almond extract
    • 200g Raspberries
    • 1 tbsp Silver Spoon Icing Sugar

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