• Servings

  12 squares

INGREDIENTS

• 4-5 envy™ apples
• ¼ cup sugar
• ½ teaspoon vanilla paste
• 2 teaspoons finely grated lemon zest
• 1 tablespoon cornflour + 2 tablespoons water
• 115g butter, softened
• ½ cup caster sugar
• 1 egg
• ½ teaspoon cinnamon
• 11/2 cups self-raising flour
• ¼ cup cornflour

METHOD

• Pre-heat the oven to 185 degrees and lightly grease and line the base and up the sides (this will help when removing from the tin) of a large square or rectangle tin approx. 24-26 cm
• Peel, core and dice envy™ apples into even pieces
• Combine envy™ 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 corn flour and water and stir into the envy™ 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 cling film then chill for 30 minutes
• Press one half of the shortcake dough into the base of the lined tin, using the back of a spoon or damp finger tips to spread out evenly.
• Spoon over the cooled envy™ apple mixture
• Using the remaining dough, break into small bite size pieces and dot all over the top of the envy™ apples
• Bake for 30-40 minutes or until golden brown, allow to cool before lifting out using the baking paper sides and cut into portions, dust with icing sugar if desired