Apple and Raspberry Shortcake Recipe | Chelsea Sugar

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
• ⅓ cup plain flour
• 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
• Chelsea Icing Sugar, for dusting