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No Fuss Peach and Apple Shortcake
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No Fuss Peach and Apple Shortcake

This delicious shortcake is stunning as a hot dessert, served with ice cream or custard, or cooled and sliced for afternoon tea. You'll be making this one time and time again.

Makes 8
Prep Time 15 minutes
Cook Time 40 minutes
Easy

Ingredients

250 g softened butter
¾ cup brown sugar
1 egg
1 tsp vanilla essence
2 ½ cups flour
2 ½ tsp baking powder
410 g can Wattie's Peaches Sliced in Light Syrup
1 large Granny Smith apple, peeled and sliced

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 180°C. In a bowl or food processor beat together the butter, brown sugar, egg and vanilla essence until creamy and well mixed.
Step 2
Add the flour and baking powder and stir or pulse to mix well.
Step 3
With floured hands press 2/3 of the mixture into the base of a 22cm square cake tin lined with baking paper.
Step 4
Drain Wattie's Peaches Sliced in Light Syrup and reserve syrup. Place on dough with the apple slices.
Step 5
Dot remaining mixture over the top of the fruit.
Step 6
Bake for 35-40 minutes, until cooked and top is golden. Remove from the oven and allow to cool. While still warm, brush with syrup glaze or leave until cold and dust with icing sugar to serve.
Step 7
To make the syrup glaze, pour the peach syrup into a small saucepan. Bring to the boil and allow to reduce by half.

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250 g softened butter
¾ cup brown sugar
1 egg
1 tsp vanilla essence
2 ½ cups flour
2 ½ tsp baking powder
410 g can Wattie’s Peaches Sliced in Light Syrup
1 large Granny Smith apple, peeled and sliced
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