Peach melba shortcakes

Peach melba shortcakes
Average rating: 3 out of 5 star rating

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

  • Makes: 8

  • Prep time: 20 mins

  • Cooking time: 12-15 mins

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

http://www.goodtoknow.co.uk/recipes/147755/Peach-melba-shortcakes