As a child I remember the joy
when my mother made apple shortcake for dessert.
And the next day,
there was a piece wrapped in wax paper in the school lunch box.
Either way,
hot as a dessert served with vanilla ice cream,
or cold as a cake slice,
apple shortcake is HEAVEN!
This a an adaption of my mothers recipe,
which has the addition of custard.
ENJOY...
Custard Apple Shortcake
Prepare Apple Pulp:
6 large apples apples-
Peel, core and cut into wedges.
Place into a lidded microwave container.
Add 2 Tablespoons fine caster sugar
and 1/3 cup water.
Microwave on high until soft.
(about 8 minutes)
Drain and cool.
Prepare Shortcake:
Cream 200 grams (7/8 cup) of soft butter
3/4 cup caster sugar and
2 teaspoons pure vanilla essence.
Beat until pale and creamy,
add 1 egg.
Beat again to combine.
Add 1/4 cup custard powder,
2 cups plain flour and 1 teaspoon baking powder.
Mix to combine.
Press half of the shortcake dough into a baking paper-lined rectangle pan.
Top with cooled apple
Using your hands,
roll small balls of remaining dough.
Press balls to flatten,
and place these rosettes on top of the apple.
(they do not have to meet perfectly, hints of apple should be visible).
Sprinkle 2 teaspoons of coffee sugar or raw sugar on top.
Bake at 180 degrees celsius (356F) for 25 - 30 minutes.
Serve warm with Ice Cream or cream.
Or serve as a cold as a slice.
Printable recipe is HERE
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