Apple Shortcake-Mum style

I’m taking you down my memory lane this time, to a recipe - one of many - that mum used to cook., and for me, it is like a big warm hug. Why? I’d come home from school and this was one of the treats that greeted me for afternoon tea. Mum was one of those incredible country cooks, able to cater for twenty people at the drop of a hat. It was nothing for her to stay up late cooking for others, the spread no where in sight in the morning just in case I got my eyes on it! I guess you could say it was her love language, and she spoke it so well.

Back in July (2026) it was 20 years since I lost my mum to relentless strokes. This anniversary hit harder than many others. Realising I haven’t hugged her or talked to her in such a long time was tough. But I’d like to think that if she knew I was sharing some of her recipes with you, she’d be thrilled.

Ingredients:

2 ½ cups Self Raising Flour

1 ½ cups Caster (superfine) Sugar

190g Butter

2 Eggs, lightly beaten

2 cups Apples, peeled, chopped into small pieces, and cooked. *You can also use a tin of apples.

Milk for brushing the dough before cooking.

Icing sugar or normal white sugar (for the top).

Method:

1.    Heat the oven to 180 degrees C. Line a regular slice tin with baking paper.

2.    Sift flour into a bowl.

3.   Add sugar and stir to combine.

4.   Rub in butter and then add the eggs to form a soft dough.

5.    Divide the dough in half. Roll out one half, then press it into the tin.

6.    Cover with the cooked apple.

7.    Roll out the other half and place on top of the apple.

8.    Brush with milk. Sprinkle with white sugar. *Alternatively you can leave it and dust icing sugar on it once it’s cooked. For me, the white sugar is what I remember, so that’s what I prefer to do.

9.   Eat hot or cold, sit back with a cuppa, and Enjoy!