Raspberry Shortcake Hearts

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.

Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.

Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.

Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. Remove from tray or moulds and cool on a wire rack.

Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.

Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.