Glazed Apple Shortbread Layer Recipe

Glazed Apple Shortbread Layer Recipe

Ingredients: Serves 6

225 g/8 oz/2 cups plain (all-purpose) flour
225 g/8 oz/1 cup unsalted (sweet) butter, diced, plus extra for greasing

100 g/4 oz/1 cup ground almonds

100 g/4 oz caster (superfine) sugar
225 g/8 oz/1 cup granulated sugar

120 ml water
Grated rind and juice of 2 lemons
4 large cooking (tart) apples, chopped

50 g flaked (slivered) almonds

75 g/3 oz icing (confectioners') sugar
Hot water, if necessary


Put the flour in a bowl. Add the butter and rub in with the fingertips until the mixture resembles coarse crumbs. Stir in the ground almonds and caster sugar. Mix to form a firm dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Cut into quarters and roll out each piece to a 23 cm/9 in round. Place on lightly greased baking (cookie) sheets and bake in a preheated oven at 190C/ 375F/gas mark 5 for 15 minutes until a pale biscuit brown. Cool on wire racks.

Meanwhile, put the granulated sugar and water in a pan. Heat gently, stirring, until the sugar dissolves. Boil rapidly for 2 minutes, then add the rind and juice of one of the lemons, the chopped apple and the flaked almonds. Cook until thick. Leave to cool.

When cold, place the first layer of shortbread on a serving plate. Spread a third of the apple mixture on top, then repeat the layers, finishing with a layer of shortbread. Sift the icing sugar into a bowl. Add the rind and juice of the remaining lemon and mix to a smooth paste. If necessary, add hot water, a little at a time, to form a glossy, pouring consistency. Drizzle over the shortbread and chill overnight before serving.

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