Blueberry and Strawberry Cinnamon Shortcakes
Made in collaboration with Catherine Fulvio. 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 favorite cuppa.
Ingredients
For the Biscuits
For the Filling
To Decorate
Instructions
Place the flour and Siúcra 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 Siúcra Icing Sugar together and lightly whisk by hand. Fold in the mint leave and orange zest.
Pipe or spread the filling on half the biscuits 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.
Recipe supplied by Catherine Fulvio
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