Caramelised Apple and Ginger-Spiced Shortcakes

Ingredients (serves 8)

• 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 tbs baking powder
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 100g butter, chopped
• 2/3 cup (160ml) milk
• 1 egg

Method

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.