Raw Sugar
This natural granulated...
Details page sections
Slices
Apple Shortcake
45 mins
25 mins
Easy
12
Perfect for school lunch boxes this moist apple slice will keep well in the fridge or pantry in an airtight container. This slice can be made in either the Swiss roll tin as or a regular sized slice tin for a thicker version.
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- Ingredients
- Method
Ingredients
Shortcake Base & Topping
- ½ cup Chelsea Raw Sugar (113g)
- 125g butter (or Olivani Spread)
- 1 tsp vanilla essence
- 1 egg
- 2 ¼ cups Edmonds Self Raising Flour (338g)
Filling
- 2 x 380g tins sliced apple, well drained
- ¼ cup Chelsea Raw Sugar (56g)
- 1 Tbsp Edmonds Fielder's Cornflour
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
Chelsea Products in Recipe
Reviews
35
What did you think of this recipe?
Kaye
Taste is lovely. Although the base seems to be quite crumbly, is that how it's meant to be? I couldn't keep the dough pulsing in my processer as it just stopped moving at one point so I took it out and combined it by hand. Maybe that was the issue? Could you just use a standard bench top mixer inst ad of a processor?
4
vivienne
was easy and great
5
Ace
Tasty and crunchy
4
Shirl
Excellent recipe. Melt in your mouth shortcake
5
Chlo
Great! Yum!
5
Unknown
Sounds nice.
4
Glen Gibbs
Can you use stewed apples
4
Sarah Russell
Simple and easy to follow with great results. Taste delicious.
5
Toni
Nice and easy, I used fresh stewed apples was very happy with result
4
David McNee
Awesome taste, with the sweetness of the shortbread and tartness of the filling balanced out the flavours. Yum!
5
Method
Shortcake Base & Topping
Place Chelsea Raw Sugar, butter and vanilla essence in a food processor and process until creamy. Add egg and pulse to combine before adding flour. Pulse until a ball is formed.
Take one third of the dough and wrap in plastic wrap. Wrap the remaining dough up separately. Refrigerate for 30 minutes.
Preheat oven to 200ºC bake. Line a slice tin (approximately 20cm x 26cm) with baking paper.
Filling
Place apples, Chelsea Raw Sugar, cornflour, lemon juice and cinnamon in a medium bowl and stir to combine.
Take the larger portion of dough and press evenly into the base of the prepared tin. Cover with the apple filling. Crumble the remaining dough over the apples.
Bake for 15 minutes, then reduce temperature to 180ºC bake and continue to bake for a further 25-30 minutes, until golden brown and cooked.
Leave to cool in tin before slicing and serving.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
35
What did you think of this recipe?
Kaye
Taste is lovely. Although the base seems to be quite crumbly, is that how it's meant to be? I couldn't keep the dough pulsing in my processer as it just stopped moving at one point so I took it out and combined it by hand. Maybe that was the issue? Could you just use a standard bench top mixer inst ad of a processor?
4
vivienne
was easy and great
5
Ace
Tasty and crunchy
4
Shirl
Excellent recipe. Melt in your mouth shortcake
5
Chlo
Great! Yum!
5
Unknown
Sounds nice.
4
Glen Gibbs
Can you use stewed apples
4
Sarah Russell
Simple and easy to follow with great results. Taste delicious.
5
Toni
Nice and easy, I used fresh stewed apples was very happy with result
4
David McNee
Awesome taste, with the sweetness of the shortbread and tartness of the filling balanced out the flavours. Yum!
5
You May Like These
ingredients
Filling
- 4 large Granny Smith apples, peeled, cored, cut into thin slices
- Grated rind of 1 lemon
- ½ cup Chelsea Raw Caster Sugar
- ¼ cup water
- 300g frozen raspberries, defrosted
- 1 Tbsp cornflour
Pastry
- 125g unsalted butter
- ¾ cup Chelsea Raw Caster Sugar
- 1 extra large egg
- 1 cup self-raising flour
- ⅓ cup plain flour
- 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
- Chelsea Icing Sugar, for dusting
learn about baking
How to Choose SugarFor Baking?
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