Serves 2 Ingredients: 3oz wholemeal flour 3oz plain flour 2oz caster sugar 2oz semolina 6oz butter 200g blackberries 250g mascarpone
Method: You start by beating the butter till it is nice and soft. Then beat in the sugar followed by both flours and the semolina. Work it in together with a wooden spoon then use your hands. Roll out the mixture on a floured board with rolling pin. Then cut it with a 6.5cm cutter and put it in the oven for 40 minutes at gas mark 2 or 150 degrees centigrade. To make the blackberry compote: Put them in a saucepan and simmer them over a low heat in their own juice until soft. Sieve the blackberries to make a puree (if it isn't thick enough boil it again till it is). The filling: Beat the mascarpone so it is soft. To assemble: After everything is cool, take a shortcake and place it upside down in the middle of the plate. Then put a good helping of mascarpone on top of it and some of the blackberry compote. Sandwich it with another shortcake biscuit. Then top it off with a smaller helping of mascarpone with three blackberries and a sprinkling of caster sugar. Michael Prater Year Group: 7-8 Chaucer Technology School Recipe by Michael Prater, finalist of the The Cygnet Awards. Launched by the award-winning, Michelin-listed brasserie The Swan, in West Malling.