Raw Sugar
This natural granulated...
Details page sections
Slices
Apple Shortcake
45 mins
25 mins
Easy
12
Perfect for school lunch boxes this moist apple slice will keep well in the fridge or pantry in an airtight container. This slice can be made in either the Swiss roll tin as or a regular sized slice tin for a thicker version.
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- Ingredients
- Method
Ingredients
Shortcake Base & Topping
- ½ cup Chelsea Raw Sugar (113g)
- 125g butter
- 1 tsp vanilla essence
- 1 egg
- 2 ¼ cups Edmonds Self Raising Flour (338g)
Filling
- 2 x 380g tins sliced apple, well drained
- ¼ cup Chelsea Raw Sugar (56g)
- 1 Tbsp Edmonds Fielder's Cornflour
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
Chelsea Products in Recipe
Reviews
27
What did you think of this recipe?
Jackie Stewart
Best shortcake ever!!!
5
Lynne
I am using this recipe over and over again because it's quick, easy and foolproof - the latter being important in my case. And everybody LOVES eating it.
5
Kaye
Taste is lovely. Although the base seems to be quite crumbly, is that how it's meant to be? I couldn't keep the dough pulsing in my processer as it just stopped moving at one point so I took it out and combined it by hand. Maybe that was the issue? Could you just use a standard bench top mixer inst ad of a processor?
4
vivienne
was easy and great
5
Ace
Tasty and crunchy
4
Shirl
Excellent recipe. Melt in your mouth shortcake
5
Chlo
Great! Yum!
5
Unknown
Sounds nice.
4
Glen Gibbs
Can you use stewed apples
4
Sarah Russell
Simple and easy to follow with great results. Taste delicious.
5
Method
Shortcake Base & Topping
Place Chelsea Raw Sugar, butter and vanilla essence in a food processor and process until creamy. Add egg and pulse to combine before adding flour. Pulse until a ball is formed.
Take one third of the dough and wrap in plastic wrap. Wrap the remaining dough up separately. Refrigerate for 30 minutes.
Preheat oven to 200ºC bake. Line a slice tin (approximately 20cm x 26cm) with baking paper.
Filling
Place apples, Chelsea Raw Sugar, cornflour, lemon juice and cinnamon in a medium bowl and stir to combine.
Take the larger portion of dough and press evenly into the base of the prepared tin. Cover with the apple filling. Crumble the remaining dough over the apples.
Bake for 15 minutes, then reduce temperature to 180ºC bake and continue to bake for a further 25-30 minutes, until golden brown and cooked.
Leave to cool in tin before slicing and serving.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
27
What did you think of this recipe?
Jackie Stewart
Best shortcake ever!!!
5
Lynne
I am using this recipe over and over again because it's quick, easy and foolproof - the latter being important in my case. And everybody LOVES eating it.
5
Kaye
Taste is lovely. Although the base seems to be quite crumbly, is that how it's meant to be? I couldn't keep the dough pulsing in my processer as it just stopped moving at one point so I took it out and combined it by hand. Maybe that was the issue? Could you just use a standard bench top mixer inst ad of a processor?
4
vivienne
was easy and great
5
Ace
Tasty and crunchy
4
Shirl
Excellent recipe. Melt in your mouth shortcake
5
Chlo
Great! Yum!
5
Unknown
Sounds nice.
4
Glen Gibbs
Can you use stewed apples
4
Sarah Russell
Simple and easy to follow with great results. Taste delicious.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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