Shortbread Biscuit Topped With Rum Soaked Ricotta & Mixed Berries Recipe

Prepare the Dough

In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

Add Dry Ingredients

Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined.

Shape and Chill

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Bake the Biscuits

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the edges are lightly golden.

Soak the Ricotta

In a medium bowl, combine ricotta cheese, dark rum, honey, and lemon zest. Mix well and let it sit for at least 15 minutes for the flavors to meld.

Prepare the Berries

In a bowl, combine the sliced strawberries, blueberries, raspberries, and sugar. Toss gently and let sit for about 10 minutes to allow the berries to release their juices.

Assemble the Dessert

Once the biscuits are baked and cooled, top each shortbread biscuit with a generous spoonful of rum soaked ricotta and then add the mixed berries on top.