Handy Hint
Puree a 300g box of frozen, thawed raspberries with 3 tbs caster sugar to make a sauce, and drizzle over the top of the shortcakes instead of using the jam.
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Arnott's product:
Arno Shortbread
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Preparation time: 15 minutes
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Chill Time: 10 minutes
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Serves: 6
Ingredients
- 1 packet Arnott’s Arno Shortbread biscuits, crushed
- 100g butter, melted
- 120g mascarpone cream cheese
- 1 tbs honey
- 1 punnet fresh strawberries, washed and hulled
- ¼ cup strawberry conserve, heated for glazing
Method
Line 6 x 1 cup muffin patties with cling wrap with an overhang, to help remove the shortcakes when ready to serve.
Combine the crushed biscuits and butter, and press firmly into the base of the lined patties. Refrigerate until required.
In a bowl mix the mascarpone and honey until smooth. Cut any large strawberries in half.
To serve, remove the shortcakes from the muffin pattie and remove the cling wrap. Place 2 tbs of the mascarpone mixture onto each base, top with a few strawberries and brush with the jam.