Grandmas Recipe Apple Shortcake

APPLE SHORTCAKE

Steps:

• Cream butter and sugar in a large bowl (stand or hand mixer), until smooth. There should be minimal lumps of butter
• Add egg and vanilla and mix for 30 seconds until the egg is just combined.
• Add flour, small bits at a time, making sure to scrape down the sides with a spatula to incorporate all ingredients.
• Turn the dough onto a piece of plastic wrap/cling wrap, and shape into a ball. Cover and refrigerate for 30 minutes.
• Preheat oven to 190C/350F
• Grease a 23cm/9inch round cake tin
• Divide dough into equal halves.
• Flour your hands.
• Press half of the dough into your greased pan as evenly as possible. Use your hands to work the dough to the edges.
• Top with the apple pie filling.
• Roll the other half of the dough into a rough round that fits the size of the pan. Place the dough on top of the pie filling and use your hands to gently press the dough into any missing gaps. It doesn't matter if it's not perfect because you can flip the cake when it's cooked and no one will see the bottom!
• Bake for 25-30 minutes in a fan forced ovenm or 35-40 minutes in non-fan forced, or until top is browned and cake it cooked through.
• Cool for 20 minutes in the tin, then turn out onto a wire rack and cool completely.
• Transfer to a plate and serve with a dusting of icing sugar and some cream and/or ice cream.

GRANDMA'S RECIPE - APPLE SHORTCAKE

Steps:

• Preheat Oven to 180C Bake- 355F
• Cream the butter and the sugar in a food mixer until pale, approximately 4 minutes
• Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)
• Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least).
• Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.
• Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.
• Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.
• Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.
• Cook for 25-30 minutes until golden brown on top
• The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.
• Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.
• Enjoy