Spiced Rye Apple Shortcake
Image and recipe by Samuel Shelley
120g Salted Butter Cubed at room temperature
½ Cups and 1 Tbs Brown Sugar
2 Tsp Apple Cake Spice Mix (purchase here)
½ Cup Dark Rye Flour
½ Cup Plain Flour
1 Cup SR Flour
5 Apples peeled and sliced thinly
½ Cup Sultanas
½ Tsp Apple Cake Spice Mix
1 Tbs Caster Sugar
2 Tbs Water
Fine Caster Sugar
Preheat the oven to 165°C - fan forced.
Cream butter and sugar.
Beat in the egg
Add all the flours, spice mix and combine into a dough. Wrap in cling film and refrigerate for 30mins.
In a pan over a low heat, soften apple and sultanas with water, sugar and spice.
Remove dough from fridge and cut in half and roll out 2 round disks to fit a 23cm cake tin. Make the bottom disk a little larger than 23cm so you can push the excess up the side.
Line the tin with baking paper on the bottom and grease the sides. Place in the bottom layer and push dough up the sides a little. Add apple and sultana filling leaving about 1cm around the edge. Place on top disk and press down around the edges. Brush top with a little water and dust with sugar.
Prick the top a few times with a fork and bake at 165oC for approximately 35mins
Turn out and allow to cool or eat hot with vanilla ice cream.