Apple Shortcake Recipe
Apple Shortcake Recipe
125g butter
125g brown sugar
1 egg
1 teaspoon baking powder
300g flour
3 large apples, (about 600g) peeled cored and sliced
½ teaspoon toasted fennel seeds
zest of 1 lemon
icing sugar for dusting
Preheat the oven to 190°C
Butter and paper the bottom of a 12cm by 35cm slice tin
Beat the butter and sugar until creamy and pale. This can be done in a food processor.
Add the egg and beat well.
Add the baking powder and flour and process until it just comes together and the flour is mixed through.
Turn out on a lightly floured surface and knead just until it is a smooth ball of dough.
Refrigerate for 30 minutes then bring to room temperature so that it is soft enough to roll.
Cut the dough in half.
Roll out half on a well-floured surface and line the tin.
Spread the sliced apples, fennel seeds and zest evenly on top.
Roll out the other half of the dough and place it on top.
Press the edges together.
Place in the oven and bake 30 minutes or until well cooked.
Remove from the oven, cool a little, dust with icing sugar and serve cut into squares, remove from the tin and serve in slices.
Serves 6
