Serves 6

Raspberry maple shortcakes recipe

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Takes 30 minutes to make, 8-10 minutes to bake, plus chilling and cooling

115g salted butter
60g caster sugar
175g plain flour, plus extra for dusting
2 tbsp maple syrup

For the maple sauce
250ml double cream
125ml maple syrup
2 tbsp light brown sugar

For the filling
284ml pot double cream
300g raspberries
Icing sugar, for dusting

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1. Preheat the oven to 190°C/fan 170°C/gas 5. Using a mixer or electric hand whisk, cream the butter and sugar until light and fluffy. Add the flour and maple syrup and mix to form a ball of dough. Wrap in cling film and chill for 1 hour.
2. Meanwhile, make the maple sauce. Heat the cream, maple syrup and brown sugar in a pan over a low heat until the sugar has dissolved. Bring to a gentle boil, then reduce to a simmer for 5 minutes, until thickened. Set aside to cool.
3. On a lightly floured surface, roll out the dough to a 5mm thickness. Using a 7cm cookie cutter, cut the dough into 18 rounds. Place on 2-3 large non-stick baking sheets and bake for 8-10 minutes, until pale golden. Cool on a wire rack.
4. When ready to serve, whip the cream for the filling until it just forms stiff peaks. Swirl through half of the maple sauce. Place 1 biscuit in the centre of a plate, top with a generous spoonful of the maple cream and a few raspberries. Top with a second biscuit and add a further generous spoonful of maple cream and some more raspberries. Top with a third biscuit. Repeat with the remaining biscuits to make 6 raspberry stacks.
5. Dust each stack with icing sugar and drizzle around the remaining maple sauce. Serve immediately.

Nutritional info

Per serving: 824kcals, 64.1g fat (39.8g saturated), 5g protein, 60.4g carbs, 34.7g sugar, 0.4g salt

Chef's tip

You can FREEZE the biscuits in an airtight container for up to 1 month, or pop in an airtight container for up to 2 days.

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