Amanda Holden's

Raspberry shortcake hearts

  • Preparation time: 25 minutes
  • Cooking time: 22 minutes, plus cooling
  • Serves: 12
I really do ‘heart’ these pretty biscuits. They're just scrumptious served with fresh berries and a dusting of icing sugar. Lovely.


  • 150g self-raising flour
  • 25g ground rice
  • 50g unrefined light muscovado sugar
  • Zest of 1 lemon, finely grated
  • 150g butter (cut into pieces)
  • 125g mascarpone cheese
  • 1tbsp unrefined golden caster sugar
  • 1 drop of natural almond extract
  • 200g raspberries

How to prepare

  1. Preheat the oven to 200C/fan180C/gas mark 6. Put the self-raising flour into a food processor with the ground rice, muscovado sugar and lemon zest.
  2. Add butter and blast for a few seconds until the mixture turns into crumbs. Continue blending until the dough forms into a ball.
  3. Roll out on a lightly floured surface and stamp out 12 heart shapes. Put on to a greased and lined baking tray.
  4. Bake for 15 minutes until the shortcake is pale brown and cooked through. Remove and cool on a wire rack.
  5. For the filling, mix together the mascarpone cheese, golden caster sugar and almond extract.
  6. Sandwich together two shortcakes with a generous dollop of mascarpone, and top with some raspberries and a sprinkling of golden icing sugar.
  7. Tuck in.