Prep time: 15 minutes Chill time: 10 minutes Option: Puree a 300g box of frozen, thawed raspberries with 3 tbs caster sugar to make a sauce, and drizzle over the top of the shortcakes instead of using the jam Servings: 6

Arno Shortbread Shortcakes Recipe Ingredients: 1½ tbsp Honey 100g Butter, melted 1 packet Arnotts Arno Shortbread Biscuits, crushed 120g Mascarpone Cream Cheese ¼ c Strawberry Conserve, heated for glazing 1 punnet Fresh Strawberries, washed and hulled

Directions:
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.