Apple ginger shortcake

  • 40 mins cooking
  • Serves 8
  • Print


Apple ginger shortcake
  • 1 1/4 cup self-raising flour
  • 1 1/2 tablespoon cornflour
  • 3 tablespoon caster sugar
  • 3 tablespoon low-fat margarine
  • 2 egg whites
  • 1 1/2 tablespoon lemon juice
  • 410 gram canned apple pie filling
  • 1 1/2 tablespoon passion-fruit pulp (1 passion fruit)
  • 1 teaspoon finely chopped glacé ginger
  • 1 teaspoon finely grated lemon rind
  • 4 tablespoon water, for brushing
  • 3 tablespoon icing sugar
  • 2 teaspoon ground cinnamon


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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