This apple shortcake is a recipe from my Granny, which she had printed in a WI cookery book years ago. It was one of my Dad’s favourites when he was little – he even had it instead of a birthday cake one year. It is super simple to make, and a very good way of getting rid of a glut of apples from an apple tree. The shortcake is made of two thick layers of shortbread – so they go almost cakey in the middle – with a layer of sliced apple in the middle. Easy!
The cake is very moreish and perfect for afternoon tea because it isn’t really heavy or rich like a big slice of layered cake. My Mum and I considered adding a drizzle of icing on top but it really doesn’t need it because you don’t really ice shortbread and the simple caster sugar topping works just deliciously :) I’ve got the original instructions below, but for the shortbread you can just bung all the ingredients in a food processer and pulse until they begin to come together. Also, be generous with the apple because I only used one but I think it was more medium than large and I could have used more. Hope you enjoy!Apple Shortcake, from my Granny
Ingredients: 6oz plain flour
3oz ground rice
6oz margarine
3oz caster sugar
1 large/2 medium cooking apples, peeled and cored
Method: 1. Sieve together the flour and ground rice. Rub in the margarine and add the sugar.
2. Knead and press the mixture until it forms a smooth ball leaving the bowl clean.
3. Roll out half to fit a lined 7in cake tin. Add thinly sliced apple. Add other half of the shortbread.
4. Cook for 30-40mins at 160’C. Remove from the oven and scatter generously with caster sugar when cooled.
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