Apple Cakes

I'm keeping this recipe aside for future pastry needs, it has the perfect amount of sweetness, is perfectly short, and is the best accompaniment to large portions of custard. My personal recommendation is to have a cup (or large bowl, whatever) of warm custard and dunk these apple cakes into them. Oh wait not everyone is a glutton like me.

These apple cakes, on the face of it, could resemble Hot Apple Pies™ from a restaurant that I'll not McName on this blog. But they are better—not difficult I realise—but I really mean that mine are better.  

Apple Cakes

125g Self-raising flour

Pinch salt

3 tbsp. Sugar

115g Butter

1 egg

3 tbsp. Milk

1 Large apple, grated

Preheat oven to 160°C 

Sift flour, add the pinch of salt and sugar. Rub in butter until mixture is crumbley. Add the milk and beaten egg and combine until a smooth dough is formed. 

Turn onto a floured board and roll out as for biscuits (3-4mm thick). 

Cut into small rounds, put a teaspoon of grated apple onto half the rounds and cover with the remaining rounds. 

Press edges together. Bake in a moderate oven for about 10-12 minutes.

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.