Ginger and Passionfruit Crunch (DF, EG, V)

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:

1. Cream dairy-free spread and sugar in a mixer.  
2. Add sifted flour, baking powder and ginger.
3. Combine until mixture resembles crumbs.
4. If shortcake appears too crumbly, add a tablespoon of cold water.
5. Turn out and press into lined and greased sponge roll tin.
6. Bake at 180 degrees for approximately 20 mins until just starting to go a golden colour.
7. 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:

1. stir all ingredients into melted butter and mix till smooth.
2. Pour on top of shortcake mixture.
3. Refrigerate until set.
4. Cut into squares and serve.