APPLE CINNAMON SHORTCAKE

Ingredients:

2/3	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
		powdered sugar for dusting

1-1/4	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tsp	iodized fine salt
1	tsp	baking powder
1	tbsp	sugar
1	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, cut into small pieces
1/4	cup	MAGNOLIA FRESH MILK

3	pc	apples, peeled, cored and sliced
1	bottle	apple jam
1	tsp	cinnamon

Procedure:

Preheat oven to 425°F. Line a baking tray with baking paper. Set aside.
For the Shortcake, sift together flour, salt and baking powder in a mixing bowl. Stir in sugar then cut in butter until it resembles fine breadcrumbs. Pour in milk and mix until it becomes a soft dough.
On a lightly floured surface. Knead dough lightly then roll out to 1/2” inch thick. Cut out 4 rounds with a cookie cutter. Transfer rounds to prepared baking sheet. Bake for about 10 to 12 minutes or until slightly brown. Let cool.
For the Apple Filling, combine apples, jam and cinnamon in a saucepan. Cook until apples are tender. Let cool.
Split each shortcake in half. Spoon 1/4 portion of filling then put cream. Place other half of shortcake on top. Dust with powdered sugar.

Makes 4 pieces.

Share This Recipe