Apple ginger shortcake

apple ginger shortcake



1.Preheat oven to 180°C. Lightly grease 20cm round sandwich pan and line base with baking paper.
2.Sift flour, cornflour and sugar into a large bowl and rub in margarine. Stir in egg whites with enough juice to make ingredients cling together (or process all ingredients until mixture forms a ball). Cover and refrigerate 30 minutes.
3.Meanwhile, in a medium bowl combine apple, passionfruit, glacé ginger, and rind. Mix well.
4.Roll three-quarters of the pastry on a lightly-floured surface until large enough to line the bottom and side of prepared pan. Spread apple ginger filling over bottom; fold pastry edge over filling. Lightly brush edge with water.
5.Roll out remaining pastry to a 20cm round; place over filling. Press edges to seal. Bake 40 minutes or until lightly browned. Cool on wire rack.
6.Sprinkle with combined sifted icing sugar and cinnamon to serve.

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