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Caramelised apple and ginger-spiced shortcakes

  • 0:20 Prep
  • 0:15 Cook
  • 8 Servings


  • 20g butter
  • 2 granny smith apples, cored, cut into wedges
  • 1/4 cup (55g) brown sugar
  • 1/3 cup (80ml) cream
  • 250g mascarpone

Ginger-spiced shortcakes

  • 2 cups (300g) plain flour
  • 1/4 cup (55g) brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 100g butter, chopped
  • 2/3 cup (160ml) milk
  • 1 egg


  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper. To make the shortcakes, combine flour, sugar, baking powder, ginger, cinnamon and cloves in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the milk and egg and stir until just combined.
  • 2
    Roll onto a lightly floured surface to a 2cm-thick disc. Use an 8cm round pastry cutter to cut 8 discs from the dough. Place on the lined tray. Bake for 10 minutes or until golden brown and cooked through. Remove from oven and set aside to cool slightly.
  • 3
    Meanwhile, melt the butter in a large frying pan over high heat until foaming. Add the apple and cook, turning occasionally, for 5 minutes or until apples caramelise. Transfer to a plate. Add the sugar and cream to the pan and cook, stirring, for 2 minutes or until sugar dissolves and mixture thickens slightly. Remove from heat.
  • 4
    Use a small serrated knife to split each ginger shortbread. Dollop with mascarpone. Top with apples and drizzle with caramel sauce. Top with remaining cake half and serve immediately.

Source: taste.com.au


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