It can be eaten as a desert with custard or ice-cream, or alone on a plate with a fork! It is best eaten the same day it is baked.
Prepare the Apples
I prefer to use Granny Smith apples, but any cooking apples in season will be fine. Peel and slice about four – maybe five, add a little water and put on the stove to cook. They don’t need to cook fully, but it’s okay if they do. You may add sugar to sweeten, but I no longer do, as we become more aware of too much sugar in our diets. The shortcake provides the sweetness I believe. Set aside to cool.
Ingredients for the Shortcake
- 4 oz of butter (125g)
- 4 oz of sugar (125g)
- 1 egg
- 4 oz of flour (125g)
- 4 oz of cornflour (125g)
- 1 tsp of baking powder
- Cream the butter and sugar
- Add the egg and mix together
- Sift the flour, cornflour and baking powder in to the bowl
- Mix until it comes together, sometimes more flour needs to be added
- Tip out onto a tray that has been prepared with some baking paper that has been dusted with flour
- Roll out the dough till it is oval like and thin, but not too thin
- Draw a line down the middle as a mark
- Add the apples to the right hand side
- Lift the paper up and bring the left side of the dough to be on top
- Pinch together and cover up any weak spots, trim paper
- Place in oven that has been preheated to 350 Fahrenheit or about 180 Centigrade, it very much depends on your oven, I usually have to make mine slightly hotter
- Bake for about 30 minutes
- Place on a cooling rack, still on its tray. Cut immediately and leave to cool
When cool, arrange on serving platter and dust very lightly with icing sugar.
A Video To Show the Whole Process
After making this batch of Apple Shortcake I shared some of it with two younger members of our family 14 month old Max and 2 year old Audrey had their first sampling!