RecipesLemon Chia Shortcakes

  • Serves 8 serves
  • Prep time 30 mins
  • Cook time 30 mins
  • GLUTEN FREE

    For the shortcake:

  • For the cream cheese filling:

  • For the lemon glaze:

    For the shortcake:

  1. Preheat oven to 170°C
  2. Sift together the flours and baking powder. Add the salt and sugar. Rub in the butter until fine crumbs form.
  3. Add the liquid and work together to make a soft dough. Press into rings approx. 35g per ring.
  4. Chill for 30 minutes and then bake a 170°C for 15 minutes until golden. Set aside.

    For the cream cheese filling:

  1. Put the cream cheese, milk, yolks and sugar into the blender. Blend until smooth.
  2. Divide the mix over the prebaked shortcake shells.
  3. Bake for a further 8 minutes until the cheesecake filling is set.
  4. Leave to cool while you pre-pare the lemon glaze.

    For the lemon glaze:

  1. Whisk the lemon zest, raw sugar, water, cornflour, agar powder and lemon juice.
  2. Cook out in a pot on a low heat for about 4-5 minutes or until the lemon glaze starts to thicken.
  3. Once the tarts are cool, spoon the hot glaze over the top to seal the shortcake.