225g (7 1/2oz) Butter
125g (4oz) sugar
1 tsp vanilla
300g flour
1 1/2 tsp baking powder, rounded
1 egg
icing sugar
Filling
5 cooked apples, precooked (add 1/2 cup water to apples in pan, bring to boil, simmer 5-10 mins, turn off, allow to cool, drain)
In a bowl beat together the butter and sugar, add egg and vanilla essence. Beat until creamy and well mixed.
Add the flour and baking powder and stir to mix well.
Spread half of the mixture into the base of a swiss roll tin lined with baking paper.
Spread the apple over the base.
Roll out the remaining dough and place over the top.
Bake at 190C for 25-30 minutes.
Can be served warm or cold. Dust with icing sugar and serve with plenty of whipped cream.
Cooks tip: This shortcake can be filled with any fruit filling (peaches, plums, rhubarb etc).