Another tried and true recipe. I am such a fan of the New Zealand Edmonds cookbook – anyone else? If you’re from New Zealand and don’t own it, are you even a kiwi? We got given our Edmonds for our wedding many moons ago and it’s my favourite cookbook. It is torn, has pages missing, food stains all over it, and I even had to get it rebound a few years ago. It was so far gone that the people at the shop had to put the binding coil on the wrong side, so my Edmonds actually reads back to front. It’s a bit weird but I’ve gotten used to it and I think it adds a bit of character. P.S this is in no way sponsored by Edmonds, I just love it. Feel free to check out their website here.
My first-born and I used to have this recipe on rotation when we did weekly baking for our local NICU (neonatal) Unit. It does require some elbow grease, but it is pretty delicious 🙂 Like my chocolate chip cookies, I usually substitute butter for margarine (simply because of the cost).
Edmond’s Apple Shortcake Squares
2 cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder
125 g butter (I used margarine)
1/4 cup sugar
1 egg, beaten
1-2 tablespoons milk
3 apples, peeled and sliced
1 tablespoon sugar
Sift flour and baking powder into a bowl. Cut in butter (or margarine) until it resembles coarse breadcrumbs.
Mix in first measure of sugar and egg then add sufficient milk to form a firm dough.
Knead until smooth and divide dough in half. Roll each piece to fit a 20 x 20 cm square dish.
Cook apple with second measure of sugar in saucepan until soft.
Place one piece of dough in dish and spread apple filling over it. Lightly press remaining dough on top.
Sprinkle sugar on top or dust with icing sugar when cold.
Bake at 180 C for 25 minutes.