Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
Shortcake pastry
- 125g butter
- ½ cup Chelsea White Sugar
- 1 egg
- 1 ½ cups flour
- 2 Tbsp cornflour
- 1 Tbsp custard powder
- 1 tsp baking powder
Filling
- 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
- 1 tsp mixed spice
- ¼ cup Chelsea White Sugar (or sugar to taste)
- Chelsea Icing Sugar to dust
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Beverley
This is the best shortcake I have ever made!
5
Cara
Great for any occasion!
5
Donna
Love this recipe, the custard and corn flours gives it a lighter texture. Totally delicious using cooking apples for that tang.
5
Method
Preheat oven to 200°C. In a food processor or large bowl, cream butter and sugar. Add the egg and dry ingredients. Mix until a soft pastry is formed. Pat out or lightly roll on a floured surface. Place 2/3 of the pastry in the base and up the sides of a 23 - 25cm quiche or pie plate. There is no need to be very neat, just press into place and fill any gaps with a pinch of pastry - patchwork fashion.
In a microwave bowl or small saucepan, heat the apple. Stir in the mixed spice and sweeten to taste with the sugar. While bubbling and hot pour over the shortcake mixture in the pie plate. Roughly roll out the remaining pastry. Place over the hot filling -again patch working small pieces to fill any gaps. Bake 20 - 25 minutes then turn oven down to 180°C and cook a further 10 - 15 minutes until the pastry is pale golden brown. Cool in the pie plate.
To serve warm reheat and dust the top with Chelsea Icing Sugar. This is delicious served with lightly whipped cream, ice cream or thick yoghurt.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Beverley
This is the best shortcake I have ever made!
5
Cara
Great for any occasion!
5
Donna
Love this recipe, the custard and corn flours gives it a lighter texture. Totally delicious using cooking apples for that tang.
5
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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- 2-3 Tbsp boiling water
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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