Apple Shortcake

8:00 am on 6 June 2017


For the Pastry: 

  • 125g cold butter, chopped
  • 1/3 cup caster sugar + 1 tablespn extra
  •  2 cups plain flour
  • 1 tspn baking powder
  • 1 egg + 1 egg white

For the filling: 


  • 6-8 apples
  • 2 tablespoons water
  • A squeeze of lemon
  • A sprinkle of cinnamon
  • 1-2 tablespoons of brown sugar( depending on apple tartness)


1.    Make apple filling. Peel, core & slice and cook in med saucepan with water & lemon until soft enough. Drain and stir through brown sugar & cinnamon. Leave to cool ( Pastry Equation # 1 ‘hot filling + cool pastry = doughy mess’)

2.    Chuck the pastry ingredients into food processor and pulse until it looks fine breadcrummy, add the egg (not extra white) and pulse until it comes together into an ungainly ball. Split into two, wrap and chill for half hour.

Preheat oven to 180 deg or 170 fan bake. Oil spray and line base of a shallow tin - I use a sponge roll tin that I nicked from Mum, its 29cm x 22cm. Baking tins from mothers are the best !

3.    Roll out pastry on floured surface, a flexible plastic/silicone baking sheet is the way to go, you can pick up whole sheet and upside down it into a tin or over top for the lid. (Pastry Equation #2 ‘ pastry + flexi sheet = easy peasy no grumpy’). Line tin, dock with a fork and paint pastry with egg white. Put in the filling, roll out the rest of pastry for the lid and flip it ontop. Trim, crimp edges together with fork & cut a few steam holes. Paint with more egg white and sprinkle with the extra sugar.

4.    Bake until golden ( 30-40 mins or until you get sick of the kids asking you if its ready yet).

Slice it into big chunks and serve it warm with a dollop of ice cream or Chantilly cream. If you have kids that eat like mine the lot will be vacuumed in short order.

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