Apple and Raspberry Shortcake Recipe | Chelsea Sugar
This rustic apple and raspberry shortcake recipe can be served for afternoon tea or dessert - use fresh or frozen raspberries and you can enjoy it any time of the year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chelsea.co.nz.
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
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