Raspberry maple shortcakes recipe

By Hannah Miles

Serves 6
Takes 30 minutes to make, 8-10 minutes to bake, plus chilling and cooling
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This dessert is a twist on the ever-popular strawberry shortcake. The sweet maple syrup sauce and maple syrup biscuits are delicious with the tangy fresh raspberries.

Ingredients

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

Method

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.