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Raspberry honey Shortcakes

Description Recipe

Honey shortcakes with raspberries and an honey orange mascarpone

Yield: 6 servings

For the biscuits you'll need:
115g butter
60g caster sugar
175g plain flour
2
tbsp honey (or maple syrup)
For the honey orange mascarpone:
1
tub of mascarpone
2
tbsp honey
Juice of roughly half an orange

For the shortcakes:

Cream the butter and sugar together until light and fluffy, add the flour and honey and mix until it forms a ball of dough. Wrap in cling film and chill for an hour.

Preheat the oven to 190/Gas 5. When the dough has chilled, roll it out on a well floured surface until it's about 5mm thick and cut into 18 7-inch cookies or whatever shapes you want. Bake for 8–10m mins until golden brown. Move to a rack and cool.

You'll want to assemble these when you're about to serve them so mix the mascarpone, honey and orange juice together and it will resemble thickly whipped cream.

Pipe onto the bicuits, top with strawberries/raspberries, then add another biscuit, pipe again and top with strawberries/raspberries and finally another biscuit. Serve with caramel sauce or whatever takes your fancy.