Ingredients
125g unsalted butter, chopped, at room temperature
1/3 cup icing sugar mixture
1 tsp vanilla extract
2/3 cup plain flour
½ cup self-raising flour
2 tblsps rice flour
Thinly sliced yellow nectarines, to decorate
RASPBERRY COULIS
125g punnet raspberries
2 tblsps icing sugar mixture
1 tblsp orange juice
FILLING
2/3 cup thickened cream
½ x 250g tub mascarpone
Method
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Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add all flours. Beat on a low speed until mixture is just combined.
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Transfer to a lightly floured bench. Using your hands, bring mixture together to form a soft dough. Shape into a flat disc. Roll out dough between two sheets baking paper to a 20cm circle, about 1cm thick. Remove top layer of paper. Lift the baking paper with dough on it onto an oven tray.
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Cook in a moderately slow oven (160C) for about 15 to 18 minutes, or until light golden. Remove and cool on tray.
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Meanwhile, make coulis. Place raspberries and sugar in a medium saucepan. Stir over a medium heat until sugar dissolves. Bring to boil. Boil for about 2 minutes, or until thickened. Remove from heat. Cool. Stir in juice.
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To make filling, beat cream in same clean bowl of an electric mixer until soft peaks form. Using a whisk, gently fold in mascarpone.
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Spoon filling over shortcake. Top with nectarines. Drizzle with half the coulis. Serve with remaining coulis.