Fruit flavoured with cinnamon and mixed spice and layered between fluffy, buttery shortcake. I often make this with the traditional Granny Smith apples that grow in our orchard, however love it with sanguine peaches (as pictured in this photo), plums or apricots.
Ingredients:
Dough:
200g butter
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
3 cups self raising flour
Fruit:
4 large apples, peaches, plums, apricots, cored and sliced into 1/2 cm slices
1/2 cup white sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
juice of a lemon
Method:
In a medium saucepan over a medium low heat melt the butter and sugar. Remove from heat and allow to cool slightly.
Beat in the vanilla extract, eggs and self raising flour. The dough will look very similar to play dough. Place in the fridge to cool for 20 minutes while you prepare the fruit.
In a medium bowl add the sliced fruit, sugar, cinnamon, mixed spice and lemon juice. Toss to combine.
Line a 20cm x 30cm baking dish with baking paper and preheat the oven to 160 degrees fan-bake.
Press half of the dough into the lined dish and then top with the fruit.
Crumble the remaining dough on over the fruit.
Bake in the preheated oven for 30 minutes, or until the shortcake is golden brown and the fruit is soft and bubbling.
Remove from the oven and allow to sit for 5 minutes. Sprinkle with icing sugar and serve warm or allow to cool completely before cutting into pieces.
