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Apple Shortcake

This isn’t a blog as such, although sometimes it will be. It could also be one of my favourite recipes, a free story, or something beautiful that’s just appeared in our garden. Watch this space…

Our apple tree is weighed down with lovely fruit right now, so I’ve decided to share my Apple Shortcake recipe with you. This is written in very curly handwriting (in pencil!) by a lovely Scottish lady called Margaret who I worked with many years ago. There are exactly fourteen words of instruction in her version, so I’ll add a few more for the sake of clarity.

Heat your oven to 400 Fahrenheit or 200 Celsius

8 oz (or 225 grams) of plain flour

1 tsp baking powder. OR of course you can use self-raising flour with no baking powder.

3 oz (or 80 grams) of white sugar

4 oz (or 110 grams) of butter at room temperature.

Combine these until they’re like breadcrumbs. Then add one egg.  You may also need to add a few drops of cold water, depending on the size of the egg. Don’t make it too sticky!

Divide the resulting dough almost in half. Roll or pat the larger portion out to line a flan dish or pie plate. Mine is eight and a half inches (21 cm) across. Of course you can make double for a whopper.

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