Best Apple Shortcake Recipe

The original recipe for this came from the late Margaret McConnell who was an amazing country cook and regularly fed  not only her family but many others. I have modified it a little but it is a great recipe. 

Peel and slice about 8 large Granny Smith apples and put in a pan to stew. Add a tiny amount of water to prevent burning. Add about 6 cloves and a teaspoon of cinnamon and 1/3 cup sugar.  The apples will make their own liquid but you dond’t want it too runny.

Sweet shortcake.

125g butter softened

125g sugar

1 egg

1 and half cups flour

2 Tbsp Cornflour

1 Tbsp Custard Powder

1 tsp Baking powder

Cream butter and sugar then add the egg and beat some more.

Sift dry ingredients and mix together.  The dough should form a ball and come away from the sides of your bowl.   Turn out onto a floured board and work together to form a ball.

Divide in half.  Roll out one half to form the base of your pie dish.  I used my pyrex dish which is 34 x23cm but will fit a standard 23 or 25cm pie dish.  You can also press the bottom layer in with your knuckle but you want the layer to be nice and thin.

Roll out top layer. Spoon your apple onto pastry base.  Then cover with top layer.

Does not have to be perfect – if it breaks just patch up. When it is cooked you will sprinkle icing sugar on anyway.

Bake about 20 mins at 180c or until cooked. Sift icing sugar on top.

Tip for Rolling Soft Pastry. I always roll this short pastry between 2 sheets of cling film to prevent breaking when moving it.