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Grandma’s apple shortcake
Grandma’s apple shortcake

Ingredients

  • 4 tart apples (such as Granny Smith or Braeburn)
  • 1 long piece lemon peel, plus finely grated zest 1 lemon
  • 125g butter, softened
  • ½ cup sugar
  • 1 egg
  • 1½ cups flour
  • 1 tsp baking powder
  • Icing sugar, for dusting

Grandma’s apple shortcake

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes
Method

Peel, core and cut the apples into eighths. Place in a saucepan with the piece of lemon peel. Add enough cold water to come halfway up the apples. Bring to the boil, then cover and simmer for 15 minutes. Preheat the oven to 180°C.

Cream together the butter and sugar. Add the egg and grated zest and beat until pale and fluffy. Fold in the sifted flour and baking powder.

Press half the dough into a sponge roll tin or long tart tin (11cm x 35cm). Top with drained apples (discard peel). Place remaining dough on baking paper and, using lightly floured hands, shape into a lid. Flip on top of apple and smooth any breaks together with your fingers.

Bake for 25-30 minutes or until golden. Cool on a rack before serving with a generous dusting of icing sugar.

From Taste magazine, April 2009.

User comments
Quick easy and delicious. A real hit with family and friend
Brilliant recipe, just love it. Be careful not to run out of crust, I'm tempted to make a double mixture of dough next time (and there definetly will be a next time). Try it, you will love it.
I have made this many times and it is delisious. you can use tinned apples. add orange zest to the creamed mixture. TRY and ENJOY

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