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Caramelised apple and ginger-spiced shortcakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in irresistible caramel apple ginger shortcakes for a delightful snack any time of day.
Ingredients:
  • 20g butter
  • 2 granny smith apples, cored, cut into wedges
  • 110.00g brown sugar
  • 80ml cream
  • 250g mascarpone
  • 300g plain flour
  • 10.00 gm baking powder
  • 5.00 gm ground ginger
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 100g butter, chopped
  • 160ml milk
Instructions:
  • 1. Preheat your oven to 180°C and prepare an oven tray with baking paper. 2. In a large bowl, mix flour, sugar, baking powder, ginger, cinnamon, and cloves. 3. Using your fingertips, blend in the butter until the mixture resembles fine breadcrumbs. 4. Stir in the milk and egg until just combined to make the shortcakes.
  • Roll the dough on a lightly floured surface to a 2cm-thick disc. Use an 8cm round pastry cutter to create 8 discs. Arrange them on the lined tray and bake for 10 minutes until golden brown and cooked through. Let them cool slightly after removing from the oven.
  • In a large frying pan over high heat, melt the butter until foaming. Add the apple and cook for 5 minutes, turning occasionally until caramelised. Transfer to a plate. Stir in the sugar and cream to the pan, cook for 2 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat.
  • Split each ginger shortbread with a small serrated knife. Top with dollops of mascarpone, apple slices, and a drizzle of caramel sauce. Stack with the remaining cake half and serve promptly.

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