Ingredients
The following ingredients have 4 Servings
- 3/4 Cups Butter, Softened ((190g))
- 2/3 Cup Sugar ((140g))
- 1/4 Cup Icing Sugar (can omit and use 1 cup sugar) ((30g))
- 2 Large Eggs
- 1/2 tsp Vanilla Extract
- 3 Cups All Purpose Flour ((380g))
- 2 Tbsp. Cornflour ((15g))
- 1 tsp Baking Soda
- 3 tsp Baking Powder
- 1/8 tsp Salt
- 1 Tbsp. Water
- 2 Tbsp. Brown Sugar ((30g))
- 2-3 tsp Cinnamon
- 2 or 3 Large Granny Smith Apples
Instruction
- Preheat the oven to 180°C (350°F) and grease a 11"x7" baking pan with non stick spray or butter. (You could use a 9"x13" but it will yield a slightly flatter shortcake).
- First make the shortcake.
- Cream the butter, sugar and icing sugar until pale and creamy.
- Add in the eggs and vanilla extract and beat until fluffy.
- Add in the flour, baking soda, baking powder and salt and mix until combined.
- Press into a flat disk and place in the fridge while you make the apple filling.
- In a saucepan add the water, brown sugar and cinnamon.
- Peel the skin off the apples and chop the apples into thin slicing and then chop those slices into half. (2 or 3 apples depending on how much apple filling you want)
- Place in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves.
- I cooked mine for around 5-10 minutes for softer slices but how soft you make them is completely personally choice.
- Drain the excess water and liquid.
- Take the shortcake our of the fridge and press half into the base of the prepared baking pan.
- Spread over the apples in an even layer and cover with the remaining shortcake mixture.
- Place in the oven for 25-35 minutes. The top and sides should be golden brown and if you have a glass baking pan, check the bottom is also pale golden. This is how you know it is cooked.
- Serve warm with some cream or allow to cool completely and serve with yoghurt for brunch.
- Store in an airtight container in the fridge and slice pieces as you need them to keep them from going soft.