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
