Raspberry Shortcake

Ingredients
Filling
4 large Granny Smith apples, peeled, cored, cut into thin slices
Grated rind of 1 lemon
½ cup Chelsea Raw Caster Sugar
¼ cup water
300g frozen raspberries, defrosted
1 Tbsp cornflour

Pastry
125g unsalted butter
¾ cup Chelsea Raw Caster Sugar
1 extra large egg
1 cup self-raising flour
⅔ cup plain flour
2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
Chelsea Icing Sugar, for dusting

Method
Filling: Place the apple, lemon rind, Chelsea Raw Caster Sugar and water in a saucepan over
a low heat. Cover and simmer for 7 – 10 minutes or until apple is soft. Stir in raspberries then tip
mixture into a colander to drain off the liquid. Press fruit against colander to ensure as much
liquid as possible is removed (discard liquid). Tip mixture back into saucepan and stir in
cornflour.
Note: If you decide to substitute the raspberries with other fruit e.g. rhubarb, apricots etc, wash
and chop the fruit and cook with the apples.

Pastry: In a medium bowl beat butter and Chelsea Raw Caster Sugar with an electric mixer
until pale and creamy. Add egg and mix until combined. Sift combined flours over the butter
mixture, stir to combine. Turn onto floured surface and knead lightly until smooth. Divide dough
into 1/3 and 2/3 portions. Wrap in plastic wrap and rest in fridge for 30 minutes.

Preheat oven to 200°C conventional or 180°C fan forced and place an oven tray in the oven.
Press the larger dough portion into a greased 20cm spring-form tin to cover the base and about
2cm up the sides. Top with the strained fruit. Grate remaining pastry over top of fruit. Sprinkle top
with extra Chelsea Raw Caster Sugar and place tin on hot oven tray (this helps to cook the
base of the pastry).

Bake for 30 – 35 minutes. Set aside in the tin for 15 minutes to cool.