Apple Shortcake

+ click image to enlarge

Ingredients

Apples:

1 kg apples, (I use a combination of Granny Smith and Peasgood Nonsuch)
¼ cup Sugar
1 Tablespoon J. Friend and Co White Clover Honey
1 teaspoon Cinnamon

Shortcake:
120gm butter
¼ cup brown sugar
2 Tbsp J. Friend and Co White Clover Honey
1 large egg, (lightly beaten)
2 Cups flour
1tsp baking powder
¼ teaspoon vanilla extract

Method

Apples:

Place all the ingredients in a saucepan and cook over medium heat until the apples begin to soften.  Strain to remove liquid; set the sieved cooked apple aside to cool and place the reserved liquid in a saucepan, boil gently until a syrup consistency is achieved- set aside

Shortcake:

Place the butter, honey and sugar in a bowl and beat until pale.  Beat in the egg then add the dry ingredients, fold in gently to combine.  Remove the dough and wrap in glad wrap.  Place in fridge for at least 30 minutes.

To assemble:

Preheat the oven to 160 degrees and line and oven tray with baking paper.

On a floured surface roll out the dough until into a rectangle shape approximately 5mm thick.  Carefully transfer onto the lined baking tray.  Spoon the cooled apple onto the bottom third of the rolled out dough.  Carefully fold the remaining dough over the fruit and crimp the edges all around with the end of a fork.  Using a knife place 3- 4 cuts on the top surface of the shortbread.   Bake for approximately 20-30 minutes or until the shortcake is golden brown.   Remove from the oven and set aside to cool slightly.

Delicious served warm with soft whipped cream and drizzled with the reserved honeyed apple syrup!