Arno Shortbread Shortcakes
Serves 6
Ingredients
- 1 packet Arnotts Arno Shortbread Biscuits, crushed
- 120g Mascarpone Cream Cheese
- ¼ c Strawberry Conserve, heated for glazing
- 1½ tbsp Honey
- 100g Butter, melted
- 1 punnet Fresh Strawberries, washed and hulled
Method
Line 6 x 1 cup muffin patties with cling wrap with an overhang, to help remove the shortcakes when ready to serve.
Combine the crushed ARNO Shortbread biscuits and butter, and press firmly into the base of the lined patties. Refrigerate until required.
In a bowl mix the mascarpone and honey until smooth. Cut any large strawberries in half.
To serve, remove the shortcakes from the muffin pattie and remove the cling wrap. Place 2 tbs of the mascarpone mixture onto the base, top with a few strawberries and brush with the jam.
This recipe was sent in by
Arnotts
of New Zealand.
