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Apple Shortcake
Apple Shortcake
Slices

Apple Shortcake

4.7
45 mins
25 mins
Easy
12

Perfect for school lunch boxes this moist apple slice will keep well in the fridge or pantry in an airtight container. This slice can be made in either the Swiss roll tin as or a regular sized slice tin for a thicker version.

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  • Ingredients
  • Method

Ingredients

Shortcake Base & Topping

  • ½ cup Chelsea Raw Sugar (113g)
  • 125g butter
  • 1 tsp vanilla essence
  • 1 egg
  • 2 ¼ cups Edmonds Self Raising Flour (338g)

Filling

  • 2 x 380g tins sliced apple, well drained
  • ¼ cup Chelsea Raw Sugar (56g)
  • 1 Tbsp Edmonds Fielder's Cornflour
  • 1 Tbsp lemon juice
  • 1 tsp ground cinnamon

Chelsea Products in Recipe

Raw Sugar

Raw Sugar

This natural granulated...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=31, results=[{comment_text=Lovely but couldn’t see what temperature…l baked it in at a moderate temp., approved=true, user_name=Annie Lomax, hs_createdate=1736283609604, rating_new__1_5_=5, id=22258270011}, {comment_text=I had made the Edmonds Apple Shortcake from the Edmonds Cookery book in the 1980's but love the crispy topping on this version and so easy to do too! Delicious!, approved=true, user_name=Fleur, hs_createdate=1735140878698, rating_new__1_5_=5, id=21656363786}, {comment_text=Love this slice great with a dollop of cream, approved=true, user_name=Janice, hs_createdate=1721611767283, rating_new__1_5_=5, id=14193317648}, {approved=true, user_name=Love this apple slice, hs_createdate=1721611613577, rating_new__1_5_=5, id=14193274504}, {comment_text=Best shortcake ever!!!, approved=true, user_name=Jackie Stewart, hs_createdate=1718773623165, rating_new__1_5_=5, id=13683383200}, {comment_text=I am using this recipe over and over again because it's quick, easy and foolproof - the latter being important in my case. And everybody LOVES eating it., approved=true, user_name=Lynne, hs_createdate=1716176735538, rating_new__1_5_=5, rating=100, id=13316358183}, {comment_text=Taste is lovely. Although the base seems to be quite crumbly, is that how it's meant to be? I couldn't keep the dough pulsing in my processer as it just stopped moving at one point so I took it out and combined it by hand. Maybe that was the issue? Could you just use a standard bench top mixer inst ad of a processor?, approved=true, user_name=Kaye, hs_createdate=1716176735111, rating_new__1_5_=4, rating=80, id=13316258652}, {comment_text=was easy and great, approved=true, user_name=vivienne, hs_createdate=1716176734980, rating_new__1_5_=5, rating=100, id=13315872130}, {comment_text=Tasty and crunchy, approved=true, user_name=Ace, hs_createdate=1715238282895, rating_new__1_5_=4, id=13160859777}, {comment_text=Excellent recipe. Melt in your mouth shortcake, approved=true, user_name=Shirl, hs_createdate=1714865031436, rating_new__1_5_=5, id=13098962741}]}
Reviews
31

What did you think of this recipe?

Method

Shortcake Base & Topping
Place Chelsea Raw Sugar, butter and vanilla essence in a food processor and process until creamy. Add egg and pulse to combine before adding flour. Pulse until a ball is formed.

Take one third of the dough and wrap in plastic wrap. Wrap the remaining dough up separately. Refrigerate for 30 minutes.
Preheat oven to 200ºC bake. Line a slice tin (approximately 20cm x 26cm) with baking paper.

Filling
Place apples, Chelsea Raw Sugar, cornflour, lemon juice and cinnamon in a medium bowl and stir to combine.

Take the larger portion of dough and press evenly into the base of the prepared tin. Cover with the apple filling. Crumble the remaining dough over the apples.
Bake for 15 minutes, then reduce temperature to 180ºC bake and continue to bake for a further 25-30 minutes, until golden brown and cooked.
Leave to cool in tin before slicing and serving.
Chelsea Products in Recipe
Raw Sugar

Raw Sugar

This natural granulated...
details
Reviews
31

What did you think of this recipe?

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