This is a wonderful recipe courtesy of McKinneys Sugar. Light and creamy mascarpone is sandwiched between delicately spiced and crunchy shortcake biscuits to create this moreish treat. Add some fresh seasonal berries for a pop of colour. Whip up a batch and share with colleagues over your favourite cuppa.
Makes 24 biscuits
Blueberry and Strawberry Cinnamon Shortcakes Ingredients
200g plain flour
80g McKinney’s Caster Sugar
120g softened butter
¼ tsp ground cinnamon
3 to 4 tbsp cold water, you may need a little more
100g lightly whipped cream
60g McKinney’s Icing Sugar
3 mint leaves, finely chopped
1 orange, zest only
200g strawberries, hulled and sliced, reserving some for decorating
100g blueberries, washed, reserving some for decorating
McKinney’s Icing Sugar, for dusting
Preheat oven to 180˚C / Fan160°C /gas 4 and line a baking tray with parchment.
Place the flour and McKinney’s Caster Sugar into a bowl and rub in the butter to resemble breadcrumbs.
Add the ground cinnamon. Gather the mixture together, adding a little water as needed and knead very lightly.
Roll out thinly and use a 7cm or 8cm cutter to make biscuit shapes.
Transfer to the lined tray and bake until pale golden, about 12 to 15 minutes.
Leave on the tray for 15 minutes to set before transferring to a cooling rack.
Combine the mascarpone, cream and McKinney’s Icing Sugar together and lightly whisk by hand. Fold in the mint leave and orange zest.
Pipe or spread the filling on half the Blueberry and Strawberry Cinnamon Shortcakes and arrange slices of strawberries and the blueberries on top and then place the other half of the biscuit on top. Press down slightly.
Dust each with icing sugar and decorate with a slice of strawberry and a few blueberries. Place them on a pretty platter and serve immediately.
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