Ingredients
Apple Pear and Ginger Shortcake
- 175g butter - softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 2 Granny Smith apples - peeled and thinly sliced
- 2 pears - peeled and thinly sliced
- 2 tablespoons extra sugar
- 1/2 cup crystalised ginger - chopped
- Icing sugar for dusting
Method
Apple Pear & Ginger Shortcake
- Preheat oven to 170oC (150oC fan bake). Line a 30cm x 20cm slice tin with baking paper.
- Cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Sift over the flour and baking powder. Gently fold into the butter mixture.
- Divide the dough in half.
- Place half of the dough into the prepared slice tin and press out evenly.
- Evenly spread the sliced apple and pear over the dough. Sprinkle with 2 tablespoons of sugar and the crystalised ginger.
- On a lightly floured surface, roll out the remaining dough. Cut into manageable pieces and place all over the fruit.
- Bake for 40 minutes or until golden brown.
- Serve dusted with icing sugar and ice cream if desired.