Melt-in-your-mouth apple shortcake is like a combination of apple pie and apple cake. A sweet, buttery shortbread dough encasing soft cinnamon apples. So easy to make, whip this up for afternoon tea or for a special dessert.
Peel the apples and remove the core, then slice them into 4mm / ⅙ inch thick slices - you should end up with roughly 4 cups of sliced apples.
Place the apples, 2 tablespoons sugar, lemon juice and cinnamon in a medium saucepan over low-medium heat. Cook for about 10 minutes or until starting to soften and most of the liquid has evaporated. Set aside to cool to room temperature.
Preheat oven to 180C / 350F / 160C fan forced. Grease the base of an 8 inch square baking tin then line with baking paper so the paper runs up 2 of the sides.
Place the flour, baking powder and ¾ cup of sugar in food processor and pulse to combine.
Add the butter and pulse until it looks a bit like breadcrumbs. Add the egg and pulse until incorporated. Then, with the mixer on low, drizzle in enough of the milk until the dough starts forming large clumps.
Turn the dough out to a lightly floured surface and shape it into a rectangle, twice as long as it is wide. Cut it in half so you have two squares. Wrap each in plastic wrap then chill for 30 minutes,
On a lightly floured surface, roll out one of the pieces of dough to about 22.5cm / 9 inches square and lay it into the tin - it's ok if it breaks here and there, just patch it back up. Press it down evenly all over and about 1 inch up the sides, making sure to thin out the corners where it's thicker.
Tip the apples into the base and level them out.
Roll out the other piece of dough to about 22.5cm / 9 inches and place it on top. Press it down all around the edges with your fingers, allowing it to naturally ruffle in places.
Brush the milk over the top then sprinkle the tablespoon of sugar all over.
Bake for around 30 minutes until cooked through and turning golden on top.
Cool in tin for 30 minutes before lifting out. You can serve it warm or let it cool and set up completely to room temperature.
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I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – check for doneness 8-10 minutes before the recipe suggests.