My mother made great apple shortcake and I am sure it was out of the Edmonds’ Cookbook but with her twists and she never passed the recipe on. Here today is my recipe that incidentally is also a winner!
100g unsalted butter (cubed and softened)
75g (1/2 cup) icing sugar
1 egg (lightly beaten)
140g (1 cup) flour
1 tsp baking powder
30g (1/4 cup) cornflour
60g (1/2 cup) ground almonds
2 tsp finely grated lemon zest
2 tsp sugar
- Into the bowl of an electric mixer or mixing bowl, place butter and icing sugar and beat till pale and well combined.
- Add egg and beat to combine.
- Sift flour, baking powder and cornflour together and add to the butter mixture with almonds and lemon zest. Mix well to combine.
- Remove dough from bowl onto a lightly floured bench and shape into a ball. Flatten ball to a disc-shape, wrap in plastic wrap and refrigerate for 1-2 hours or overnight.
- Preheat oven to 180°C.
- Lightly grease with baking spray or melted butter base and sides of a rectangular, loose-bottomed flan tin measuring 34cm x 11cm.
- Remove dough from refrigerator and halve. Roll each half on a lightly floured bench into a rectangle 34cm x 11cm.
- Lift one piece into prepared tin. Pile Caramelised Apples onto shortcake base and spread out evenly. Top with second piece of dough. Gently press onto apples and trim any overhanging pastry. Sprinkle with sugar. Place tin on an aluminium foil lined baking tray.
- Place in preheated oven and bake for 20-25 minutes till shortcake is very lightly golden.
- Serve warm or cold with Cinnamon Ice Cream, or if you prefer vanilla ice cream and or whipped cream.