Base Ingredients:
- 1 cup white sugar
- 250gm Olivete or similar dairy-free spread
- 3 cups plain flour
- 3 teaspoons baking powder
- 2 tsp ground ginger
Method:
- Cream dairy-free spread and sugar in a mixer.
- Add sifted flour, baking powder and ginger.
- Combine until mixture resembles crumbs.
- If shortcake appears too crumbly, add a tablespoon of cold water.
- Turn out and press into lined and greased sponge roll tin.
- Bake at 180 degrees for approximately 20 mins until just starting to go a golden colour.
- Ice while hot.
Topping Ingredients:
- 300gm dairy-free spread, melted
- 4 tbsp golden syrup
- 6 tsp ground ginger
- large dollop of passionfruit pulp
- 4 cups icing sugar
Method:
- stir all ingredients into melted butter and mix till smooth.
- Pour on top of shortcake mixture.
- Refrigerate until set.
- Cut into squares and serve.