Apple Shortbread Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minute chilling
Cooking time: 25 minutes
Serves:
- 160g/5.6ozs. butter, room temperature
- 3/4 cup/150g/5ozs. caster or superfine sugar
- 1 egg
- 2 cups/300g/10.6ozs. flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla bean paste
- Fat pinch of salt
- 500g/1.1lbs cooked apples (see above), can also use tinned
- 2 teaspoons raw or white sugar
Step 1 - Cream the butter and sugar together for 3 minutes until pale and fluffy. Add egg and beat until incorporated. Whisk the flour and baking powder together and add to the mixer bowl and beat this into the butter mixture along with the vanilla bean paste and salt.
Step 2 - Divide the dough in half and wrap in cling film flattening it in the film and rolling it out and shaping it so that it fits the tin (it's easier to do it now rather than when it is firm, trust me haha). Place in the fridge to firm up for 30 minutes.
Step 3 - Preheat oven to 160C/320F. Line a 20x20cm/8inch square tin with parchment on the base and sides. Place one of the shortbread dough squares in the tin and bake for 20 minutes. Then layer with apples making sure to get a single layer of apples over the whole base. Place the second shortbread dough square on top and sprinkle with sugar. Bake at 170C/338F for 20-25 minutes or until golden (rotate the tray halfway if necessary). Cool and then cut into squares or rectangles.