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Member recipe

Raspberry Shortcake Hearts

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Servings

Serves 6

Raspberry shortcake hearts sandwiched together with fresh, whipped cream, topped with fresh berries and a dusting of icing sugar for a professional finish.

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Ingredients

  • 150 grams Wholemeal Self Raising Flour (Allinson)
  • 25 grams Ground Rice
  • 50 grams Light Muscovado Sugar (Billington's)
  • 1 Lemon Finely grated zest
  • 150 grams Butter (chilled) cut into pieces
  • 125 grams Mascarpone cheese
  • 1 tbsp Golden Caster Sugar (Billington's)
  • 1 Silver Spoon Cakecraft Natural Almond Extract drop
  • 200 grams Raspberries
  • 1 tbsp Billington's Golden Icing Sugar

Method

    1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.
    2. 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.
    3. 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.
    4. 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.
    5. Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
    6. Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

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