Pale and fragrant apple between two layers of golden shortcake. Resist adding more flour to the shortcake which would make it doughy. Chill the mixture thoroughly before rolling it out and you will have a sweet and tender result.
3 apples, peeled and sliced
2 Tbsp sugar
2 Tbsp water
1 tsp finely grated lemon zest
pinch of cinnamon
1¾ cups Edmonds standard flour
2 tsp Edmonds baking powder
¾ cup caster sugar
1 egg, beaten
1 Tbsp milk
1 Tbsp caster sugar
1. Cook the apples slowly in a covered saucepan with the sugar, water, lemon zest and cinnamon. When they are soft, put them in a bowl to cool.
2. Preheat the oven to 180˚C. Lightly grease a 22cm square cake tin and line the base and two sides of the tin with baking paper.
3. Sift together the flour and baking powder and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs, or use a food processor.
4. Add the sugar, beaten egg and milk and mix or process until the shortcake clumps together.
5. Turn out onto a floured board, flour the top and divide in half. Shape each half into a flat disc, put each on a plate and chill for 20 minutes.
6. Roll out one half of the dough and fit into the prepared tin. Spread the cooled apple evenly over the top.
7. Roll out the remaining dough, drape it over the rolling pin and lift it over the apples, or roll out the dough on baking paper, then flip it onto the apples and peel the paper away. Tidy up the edges with dampened fingers. Brush the top with water and sprinkle with the caster sugar.
8. Bake for 25 minutes until risen and golden. Leave in the tin on a wire rack for 15 minutes, and then use the baking paper to lift the shortcake out of the tin. Transfer to a cutting board, dust with icing sugar and cut into squares.