Living back with mum I’m always being given home grown fruits and veg from numerous people, which I rarely know what to do with. Recently, I was given a big bag of cooking apples so I could make apple and blackberry crumble, I then made raspberry and apple crumble squares, and I still had apples left. I’ve been looking at different recipes all week but nothing took my fancy. I was brainstorming this morning and this came to mind, combining two favourites to make something even better.
Shortbread isn’t something I have a lot of practice making or eating, so I had no idea where to start or if this would even work (but it did!). I raided our recipe bookshelf to hunt for a shortbread recipe, finding a basic recipe from an old Delia Smith recipe book that would work.
4oz (110g) butter *
2oz (50g) caster sugar
6oz (175g) plain flour
*to make this recipe vegan, simply replace with vegan margarine.
- Preheat the oven to 15o degrees (gas mark 2)
- Lightly grease a muffin tray (12 hole)
- Add your butter to a bowl and soften it by beating it with a wooden spoon, then mix in your sugar, and sieve in your flour.
- Mix with a wooden spoon – you will only be able to mix to a point with a spoon and then you’ll need to use your hands to form a ball.
- Place ball in the fridge for 30 minutes*
- Sprinkle sugar on your surface, and rolling pin if necessary, then quickly roll your dough until it’s 3-5mm thick – I also rolled small sections of dough into balls and pressed into shape when the dough become
to warm to work with, but you have to remember to keep it thin
- When rolled, grab a cookie cutter that’s slightly bigger than your
muffin tray holes and cut out 12, placing them in your greased tray, pressing them gently into shape
- Put them in the oven for 20 – 25 minutes.
*This step isn’t necessary but it may make the shortbread easier to work with, especially if it’s a warm day.
Whilst you’re waiting for your shortbread, prep your apples:
- Take 3-4 small to medium apples, peel and core them.
- Gently melt a cube of butter (or vegan margarine) in a pan, add a tablespoon of sugar (I used light brown, but you can use white – increase or decrease the amount depending on taste) and ground cinnamon. Cut your apples into small cubes then add them to your pan. Gently stew your apples for ten minutes, or until your shortbread have been cooking for 25 minutes.
After your shortbread have been in the oven for 20-25 minutes, take them out and remove from the muffin tray (it’s easier to remove empty than full). Place your shortbread cups on an oven tray, then fill with your stewed apple. Return to the oven for 5 – 10 minutes.
Eat warm or cold,
alone or with custard!
These could also make a nice treat in the run up to Christmas