Apple or Apricot Shortcake

This was from my step-grandmother Katie Young, who hailed from Michigan in the USA.

  • 125 gms Butter
  • 1 egg
  • 1½ cups stewed drained apples (about 5 apples); or
  • 1 tin pie apricots
  • 125 gms Caster sugar
  • 1 cup plain flour

    Cream together the butter and sugar until light and fluffy. Add egg and beat well.

    Sift flour and fold lightly into creamed mixture.

    Spread ½ of the mixture on base of lightly greased 7 inch tin. Cover with the apples and spread the remaining mixture on top. Bake in moderate oven (190 C) for 45 minutes (until dry and brown on top).


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