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ORGRAN PREMIUM SHORTBREAD HEARTS

Price:
$3.35
SKU:
42515
Brand:
Weight:
150.00 Grams

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Product Description

Shortbread Hearts

ORGRAN Shortbread Hearts have the taste and texture of a traditional shortbread biscuits without the use of butter. Share them with your family and friends and enjoy the taste of ORGRAN Shortbread Hearts today.

 

 

Maize Starch, Palm vegetable oil, Sugar, Brown Rice Flour, Tapioca Starch, Natural Flavour, Salt, Vanilla, Beta Carotene, Vegetable Gums, Stabilizer: Methylcellulose, Guar

 

Serving size: 9g

Energy Calories (kcal) per 100g 508
Energy Calories (kcal) per serving 46
Energy Kilojoules (KJ) per 100g 2130
Energy Kilojoules (KJ) per serving 192
Protein (g) per 100g 0.8
Protein (g) per serving 0.1
Carbohydrate (g) per 100g 67
Carbohydrate (g) per serving 6
Carbohydrate (% Daily Value) 2
Sugars (g) per 100g 14.5
Sugars (g) per serving 1.3
Starch (g) per 100g 52.5
Starch (g) per serving 4.7
Fat (g) per 100g 25.1
Fat (g) per serving 2.3
Fat (% Daily Value) 4
Saturated fat (g) per 100g 14.2
Saturated fat (g) per serving 1.3
Saturated fat (% Daily Value) 8
Trans fat (g) per serving 0
Fibre (g) per 100g 1.3
Fibre (g) per serving 0.1
Fibre (% Daily Value) 0
Sodium (mg) per 100g 178
Sodium (mg) per serving 16
Sodium (%Daily Value) 1
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 0
Calcium (%Daily Value) 0

 

307801

Raspberry Dessert

 

  • Prep Time: 20m
  • Cook Time: 50m
 

Ingredients

  • Raspberry Sauce Ingredients -
  • 1 x 300g 10 oz. packet frozen raspberries (fresh raspberries can be used, as desired)
  • 1 cup raspberry jam
  • 1/3 cup lemon juice
  • 2/3 cup sugar
  • Vanilla Almond Cake Ingredients -
  • 1 x 150g (5.2oz) packet Organ Premium Shortbread Hearts
  • 1 x 375g (13.2oz) packet Orgran Vanilla Cake Mix
  • 1/4 cup ground almonds
  • 3 eggs, lightly beaten
  •  3 oz. soft butter 
  • 1 cup plain yoghurt
  • 1/4 teaspoon vanilla
  • Dessert Assembly Ingredients
  • 3 x almond cakes
  •  10 oz. thickened cream
  • 1/4 teaspoon vanilla
  • raspberry sauce (previously prepared)

Method

  • Raspberry Sauce Method -
  • The sauce needs to be made ahead of time and allowed to go cold before assembling the dessert.
  • 1. Put the raspberries, jam and lemon juice into an electric blender. Blend until smooth.
  • 2. Strain and discard seeds.
  • 3. Pour into a medium-sized microwave-safe bowl. Add sugar and stir well.
  • 4. Microwave on high for 1 minute and stir. Microwave on high for another minute and stir. Continue to microwave on medium-high for 5-minute intervals and stir until liquid has reduced and sauce is slightly thickened.
  • 5. Allow sauce to cool.
  • 6. Sauce can be stored in a covered container in the refrigerator until required to assemble dessert.
  • Vanilla Almond Cake Method -
  • 3 thin layers of cake are made to assemble this dessert. Cakes can be made ahead of time and frozen until they are required to assemble dessert.
  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 3 x 20cm (8") round tins by spraying with cooking spray. Line base of tins with baking paper.
  • 3. Place shortbread hearts into the bowl of an electric blender or food processor. Process into very fine crumbs.
  • 4. Place cake mix, ground almonds and shortbread biscuit crumbs into the bowl of an electric food mixer. Stir to combine ingredients. Add egg, butter, yoghurt and vanilla. Mix until ingredients are well combined.
  • 5. Pour cake mixture evenly into prepared tins.
  • 6. Place into a moderate oven and bake for approx. 20 minutes or until cooked when tested.
  • 7. When cooked, remove from oven and leave in tins for 10 minutes before turning out onto a fine wire rack to cool.
  • To assemble dessert
  • Dessert is best arranged about 30 minutes before it is required for serving. Cake needs to be cold before assembling.
  • Dessert Assembly Method
  • 1. Place one cake on a flat serving plate.
  • 2. Put cream into a medium-sized bowl. Whip until cream is stiff. Reserve a little of the whipped cream to decorate top of cake. Stir Raspberry Sauce throughout remaining whipped cream.
  • 3. Spread ⅓ of the raspberry cream over the cake.
  • 4. Repeat with remaining cakes and raspberry cream.
  • 5. Top with whipped cream and the remaining raspberry cream.
  • 6. Refrigerate until required for serving.
  • Tips
  • The sauce needs to be made ahead of time and allowed to go cold before assembling the dessert. 3 thin layers of cake are made to assemble this dessert. Cakes can be made ahead of time and frozen until they are required to assemble dessert.

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