28 April 2015

Apple Shortcake

This is another one of those simple desserts with a huge impact. Delicious shortcake, filled with tasty apple. Served with a dollop of thick cream and you'll have them lining up for seconds. If apple isn't to your taste try using stewed apricots or peaches as a filling and for something a little different stewed plums or rhubarb.

Apple Shortcake

125g butter
½ cup castor sugar
1 egg
3/4 cup self-raising flour
3/4 cup plain flour
400g stewed apple (or 410g can pie apple)
1 teaspoon finely grated lemon rind
extra castor sugar

Line base and sides of 20cm cake tin with baking paper. Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out on to lightly floured surface; knead lightly until smooth, divide dough in half. This is a very soft pastry so roll each piece into a 20cm round between 2 sheets of plastic food wrap or greaseproof paper to prevent sticking. Place one round into tin, press edges to fit tin well. Mix lemon rind into stewed apple. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tablespoon of extra sugar. Place second round of pastry over fruit mixture, press edges together around side of tin. Brush top with water, sprinkle lightly with sugar. Bake in moderate oven 35 to 40 minutes. Allow to stand 15 minutes before removing from tin.

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  1. This recipe has come at the right time, I have a box of apples I need to use up.

    Thank you Cath,


    1. We love this shortcake. It's especially nice warm with ice-cream. Wayne would eat it like this for breakfast, lunch and dinner. It's good cold too. Makes a nice lunchbox treat and I often pack it for picnics too. The method says to use a round tin, but I have made it in a slab tin so it's easier to cut into portions for lunches. I'm sure you'll love it as much as we do.


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