Raspberry Shortcakes

I did them in the demonstration class for Valentines day and made them into heart shapes.

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Raspberry Shortcake

Serves 6

Ingredients

60g/2oz salted butter softened

30g/1 oz caster sugar

90g/3oz plain flour, plus extra for dusting

1tbsp maple syrup

For the sauce

250ml / 7fl oz double cream

125ml / 4fl oz maple syrup

2 tbsp light brown sugar

Filling

284ml pot double cream

300g/10oz raspberries

Icing sugar for dusting

Dried strawberries for decorating

 Pre heat the oven to 190C/ fan 170C/ gas 5.  Using a processor or hand whisk cream the butter and sugar until light and fluffy.  Add the flour and maple Syrup and mix to form a ball of dough.  Wrap in cling film and chill.

Meanwhile make the maple sauce.  Heat the cream, maple syrup and brown sugar in a pan over a low heat, until the sugar has dissolved.  Bring to a gentle boil and then simmer for 5 minutes until slightly thickened.  Set aside to cool.
On a lightly floured surface cut the dough into 6 and, roll out each piece to a 5mm thickness.  Using a 8cm cookie cutter, cut the dough into 6 rounds or hearts.  Place on a large baking sheet lined with baking parchment and bake for 12-15 minutes until pale golden in colour.  Cool on a wire rack.

When ready to serve, whip the cream for the filling until it just forms stiff peaks.  Swirl through half of the maple sauce and place in a piping bag.  Place one biscuit in the centre of a plate, pipe maple cream all over. Top with the raspberries in close concentric circles.  Carefully press some of the dried strawberry flakes round the sides sticking to the cream.

Dust each stack with icing sugar and drizzle round the remaining sauce.  Serve immediately.

To get ahead: the biscuits can be made  2 days ahead and stored in an airtight tin.  The maple sauce and cream can be prepared up to 8 hours ahead.

 

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