Makes 12 squares
Ingredients
- 5 ENVY™ Apples
- ¼ Cup Sugar
- ½ Teaspoon Vanilla Extract
- 2 Teaspoons Finely Grated Lemon Zest
- 1 Tablespoon Cornstarch + 2 Tablespoons Water
- ½ Cup Softened Butter
- ½ Cup Sugar
- 1 Egg
- ½ Teaspoon Cinnamon
- 1 ½ Cups Self-rising Flour
- ¼ cup Cornstarch
METHOD
- Pre-heat the oven to 365 degrees F
- Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides.
- Peel, core and dice ENVY™ apples into even pieces
- Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender
- Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool
- Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale
- Add the egg and beat well
- Sift over the flour and cinnamon and fold all together to create a soft dough
- Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes
- Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly.
- Spoon over the cooled apple mixture
- Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples
- Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with icing sugar if desired
