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:
- Preheat oven to 170°C
- Sift together the flours and baking powder. Add the salt and sugar. Rub in the butter until fine crumbs form.
- Add the liquid and work together to make a soft dough. Press into rings approx. 35g per ring.
- Chill for 30 minutes and then bake a 170°C for 15 minutes until golden. Set aside.
For the shortcake:
- Put the cream cheese, milk, yolks and sugar into the blender. Blend until smooth.
- Divide the mix over the prebaked shortcake shells.
- Bake for a further 8 minutes until the cheesecake filling is set.
- Leave to cool while you pre-pare the lemon glaze.
For the cream cheese filling:
- Whisk the lemon zest, raw sugar, water, cornflour, agar powder and lemon juice.
- Cook out in a pot on a low heat for about 4-5 minutes or until the lemon glaze starts to thicken.
- Once the tarts are cool, spoon the hot glaze over the top to seal the shortcake.
For the lemon glaze:
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