Raspberry honey shortcakes

I made these yesterday when some family were over for lunch, they were the perfect light ending to a lovely meal of salads and mushroom stuffed crespelle (read Italian pancakes) from the Ursula Ferrigno book I wrote about last week. They were divine I might add, no pics as people were here and do you know non-bloggers just don't understand the taking pics of food!!! I did manage to get some pics of the dessert as everyone was sitting outside drinking Bellinis (YUM)

This shortcake biscuits in this dessert are taken from the July issue of Delicious, the creamy aspect is marcapone mixed with fresh orange juice and honey and the strawberries are m&s's best. I also used a Merchant Gourmet dulche de leche sauce for these that I got in Avoca and is divine but if you wanted you could make this one as I have before

For the biscuits you'll need

115g butter
60g caster sugar
175g plain flour
2 tbsp honey (or maple syrup)


Cream the butter and sugar together until light and fluffy, add the flour and honey and mix until it forms a ball of dough. Wrap in cling film and chill for an hour.

Preheat the oven to 190/Gas 5. When the dough has chilled, roll it out on a well floured surface until it's about 5mm thick and cut into 18 7-inch cookies or whatever shapes you want. Bake for 8-10m mins until golden brown. Move to a rack and cool.

You'll want to assemble these when you're about to serve them, mix up the mascarpone, honey and juice of roughly half an orange in advance, it'll be like thickly whipped cream. Pipe onto the bicuits, top with strawberries/raspberries, then add another biscuit, pipe again and top with strawberries/raspberries and finally another biscuit. Serve with caramel sauce or whatever takes your fancy.