These are delicious cake slices, the taste of apple crumble in a cake bar to have with a cuppa as a treat, or as a dessert to eat hot after a meal.
They can be made ahead of time and kept in the cake tin – and they are so simple to make with apple butter!
200g Salted Butter
100g Golden Caster Sugar
300g Plain Flour
1 Egg (Large)
1 300g jar Apple Butter (I use Vale Apple Butter)
1 Tsp Cinnamon
2 Tsp lemon Juice
4 apples peeled, cored and chopped into small 1/2cm cubes
120g Ginger Nut Biscuits
Cream the butter and sugar together, then blend in the flour with a hand mixer (do it slowly or you will get flour everywhere!!).
Add the egg to bind the dry ingredients.
Draw the whole thing together with your hands into a ball, cover with cling film (Or a reusable plastic bag) and put in the fridge for 20 min while you are preparing everything else.
When it has settled push the shortbread mix into a 21 cm baking tin lined with parchment paper. (A loose bottom tin is easier and the size of the tin can vary a bit it just changes the depth of your bars.)
Fill the tin evenly pushing it into the corners with your hands.
Bake in a pre-heated oven 170 degrees (fan) until the shortbread is cooked and nicely brown on the top. It takes about 45 min.
Leave to cool for 10 min or so.
THE MIDDLE APPLEY BIT:
Put the chopped apples with the apple butter, cinnamon and lemon juice in a saucepan and heat gently until the apple pieces are soft. Keep stirring to stop it sticking to the pan.
Spread this apple mixture over the cooked shortbread.
Smash up the ginger nut biscuits into small crumby pieces. (I do it by hand but you can use a rolling pin).
Sprinkle this on top of the apple mixture as a crumble topping.
Put the topped slices back in the oven and bake for another 15 min.
Leave to cool in the tin then remove from the tin – this is where the loose bottom tin comes in handy but if you don’t have one, just pull it out using the baking parchment.
Cut into slices and enjoy!