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Peach melba shortcakes

Peach melba shortcakes

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This recipe makes simple shortbread biscuits that you then fill with peaches, cream & raspberries - but if you prefer strawberries, give them a go!

Prep time: 20 mins
Cooking time: 12-15 mins
Makes: 8
Skill level: Easy peasy

Ingredients

175g (6oz) self-raising flour
2.5ml (1/2tsp) baking powder
75g (3oz) butter, chilled and diced
50g (2oz) caster sugar, plus 15ml (1tbsp) for sprinkling
1 large egg, beaten
15ml (1tbsp) milk
100g (4oz) mascarpone cheese
30ml (2tbsp) icing sugar
90ml (6tbsp) single cream
175g (6oz) raspberries
2 ripe peaches, thinly sliced

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Method

Preheat the oven to 180°C, 350°F, Gas 4. Sift the flour and baking powder into a bowl. Add the butter and rub in with your fingertips to make fine breadcrumbs. Stir in the sugar, then add the egg and milk and mix to a soft dough.
Knead lightly on a floured surface. Roll out to a 1cm (1/2in) thickness. Stamp out 8 x 8cm (31/4in) rounds, re-rolling the trimmings as needed.
Place the rounds on a greased baking sheet, prick lightly with a fork and sprinkle with caster sugar. Bake for 12-15 mins until risen and pale golden. Transfer to a wire rack and cool completely.
Beat the mascarpone cheese with the icing sugar and cream. Push half the raspberries through a fine-holed sieve to make a purée. Slice each shortcake in half; sandwich together with the cream mixture, peach slices and raspberries. Drizzle with a little purée; serve within 2 hrs.

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Nutritional information per portion

Calories 300(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.