Name: Apple ginger shortcake
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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