Granny smith shortcake

Grease and line a 20 x 20cm slice tin. Preheat oven to 180°C fanbake.

Peel, core and roughly chop apples and put in a pan with raw sugar and 1-2 Tbsp water. Cook over low heat until apples are softened but not breaking up. Set aside to cool.

Cream butter and caster sugar until light and fluffy. Add the egg and beat again.

Sift dry ingredients and mix into butter mixture until combined and starting to come together.

Turn dough out onto a floured board and gently work together to form a ball.

Divide dough in half and press one half into the base of the tin.

Spoon cooled apple mixture onto pastry base and spread evenly. Crumble remaining dough over the apple to roughly cover.

Sprinkle over the sliced almonds, if using, and a little raw sugar over the top – around 2 tablespoons.

Bake in the oven for about 20 minutes. Leave to cool, then slice.

Serve warm with softly whipped cream or vanilla ice cream, or pack cold slices into lunch boxes for a midday treat.