I've still to share with you the Apple Cider Cake I made for D, but that's been pushed to the back as I wanted to share these fancy Apple Shortcakes.
I've never had a Apple Shortcake. let alone made one. I did some research and they seem to be quite popular in Australia; and its not a surprise that this recipe is adapted from an Australian cookbook on my shelf. The apple shortcake is like shortbread, apple pie and and apple crumble rolled into one.
These Apple Shortcakes are not made in a jiffy. They take time and a little love in the kitchen as there are a few stages: the base, the filling and then the topping. But the final burnished golden result on your plate is really worth it, the gentle waft of the cinnamon and then the texture and flavours come into their own.
These Apple Shortcakes have a toothsome shortbread base, that are covered with soft sweet cinnamon apples and then garnished with a golden puffy streusel topping. The only thing missing is perhaps a drizzle of toffee or caramel sauce.
Of course these can be made in deep egg rings, but having a apple shaped cookie cutter, of course I had to use it. I will be sharing some of these autumnal apple goodnesses with Ruth from the The Pink Whisk who has just started a monthly challenge and this months theme is - Apples;
as well as Sweet Tooth Friday hosted by Alli n Son; Foodie Fridays hosted by Designs by Gollum; Fat Camp Friday # 48 hosted by Mangoes and Chutney; Potluck Friday #54 hosted by EKats Kitchen; and finally Friday Food at Mom Trends.
Cinnamon Apple Shortcakes
90g golden aster sugar
185g plain flour
1½ teaspoons cinnamon
125g butter, cut into cubes
1 teaspoon vanilla extract
2 large cooking apples, peeled and cute into cubes
65g golden caster sugar
½ teaspoon cinnamon
25g golden caster sugar
50g plain flour
Optional: Thin slice of eating apple
Set the oven to gas mark 4. Place 6 deep egg rings on a baking tray lined with baking paper.
For the base, combine the ingredients in a large bowl and gently rub with your fingertips until the dough just comes together. Divide the mixture into 6 and place in the egg rings. Push the mixture down flat. Bake for 12 - 15 minutes, or until just brown around the edges. Leave to one side.
For the apple filling, melt the butter in a large saucepan, add the apple, sugar and cinnamon and stir to combine. Spread the mixture in a baking tin and bake for 30 minutes, or until just tender.
For the topping, combine all the ingredients in a large bowl and mix until mixture resembles rough breadcrumbs.
To assemble, spoon the apple filling onto the bases and sprinkle lumps of the topping. Top with apple slice if using. Bake for 15 - 20 minutes, or until golden brown on top. Adapted from Manna From Heaven by Rachel Grisewood.