Recipe File: Sneak Peek: Desserts
Apple Shortcake
Ingredients:
125g butter
½ cup castor sugar
1 egg
3/4 cup self-raising flour
3/4 cup plain flour
400g stewed apple (or 410g can pie apple)
1 teaspoon finely grated lemon rind
extra castor sugar
Method:
Line base and sides of 20cm cake tin with baking paper. Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out on to lightly floured surface; knead lightly until smooth, divide dough in half. This is a very soft pastry so roll each piece into a 20cm round between 2 sheets of plastic food wrap or greaseproof paper to prevent sticking. Place one round into tin, press edges to fit tin well. Mix lemon rind into stewed apple. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tablespoon of extra sugar. Place second round of pastry over fruit mixture, press edges together around side of tin. Brush top with water, sprinkle lightly with sugar. Bake in moderate oven 35 to 40 minutes. Allow to stand 15 minutes before removing from tin.
125g butter
½ cup castor sugar
1 egg
3/4 cup self-raising flour
3/4 cup plain flour
400g stewed apple (or 410g can pie apple)
1 teaspoon finely grated lemon rind
extra castor sugar
Method:
Line base and sides of 20cm cake tin with baking paper. Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out on to lightly floured surface; knead lightly until smooth, divide dough in half. This is a very soft pastry so roll each piece into a 20cm round between 2 sheets of plastic food wrap or greaseproof paper to prevent sticking. Place one round into tin, press edges to fit tin well. Mix lemon rind into stewed apple. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tablespoon of extra sugar. Place second round of pastry over fruit mixture, press edges together around side of tin. Brush top with water, sprinkle lightly with sugar. Bake in moderate oven 35 to 40 minutes. Allow to stand 15 minutes before removing from tin.