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.
Method
Step 1:
Preheat the oven to 200°C (180°C fan, gas mark 6).
Step 2:
Put the wholemeal self raising flour into a processor with the ground rice, light muscovado sugar and lemon zest.
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.
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.
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.
Step 6:
Meanwhile, mix together the mascarpone cheese, golden caster sugar and almond extract.
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
We'd love a slice of advice.
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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