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Bramley Apple Shortcake Recipe


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     Bramley Apple Shortcake

Category   Desserts - Breads
Sub Category   None
Servings   8

Butter 150g
Golden unrefined caster sugar (superfine) 150g
an egg
plain/all-purpose flour 250g
Baking powder 1 teaspoon
a little milk
Bramley apples (or granny smith) 1.2kg
lemon juice
Butter 50g
heaped tablespoon of caster sugar

Lightly butter the pie dish.
Cream butter and sugar. Mix in the egg and then slowly add the flour and baking powder. Remove and roll into a ball on a heavily floured work surface. Knead the dough for a couple minutes till smooth and soft. Cut pastry in half, roll out one half and use it to line the pie dish. refrigerate the remaining pastry with the lined dish for 20 mins. Set oven at 180degC (360F).
Peel apples and remove their cores. Slice thickly and place in bowl of water with squirt of lemon juice to stop them browning. Melt butter in non-stick frying pan then add the apples. The goal is to colour and soften the apples. Scatter sugar on the apples and continue cooking until lightly caramelised. As soon as they show sign of frothing remove from heat.
Brush edge of lined dish with juice from apples, fill the dish with the apples. Roll out the remaining pastry and lay over the fruit. (a floured baking tray could help here or parchment paper!) Press edges together and patch where necessary. Brush the pastry lightly with milk and then sprinkle with sugar. Bake for 30-40mins till pastry is golden brown. Leave to cool briefly and the sugar before serving.

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