Shortbread and apple compote by
Source: College lessons
Compote can be served hot or cold but each requires different amounts of sugar
a Dice of apple can be stirred through and half cooked after blending if desired
If you have any questions, queries, notes or improvements let me know at lewispotter42@live.co.uk
Ingredients
Shortbread ingredients
50 grams of caster sugar
125 grams of butter
150 grams of Plain flour
45 grams of Rice Flour
Compote Ingredients
4 apples
a knob of butter
Sugar to taste
Instructions
Pre heat oven to 160 degrees C
Cream the butter and sugar together and add the two flours
work together until a stiff dough is formed cling film and chill in fridge
Peel core and chop the apples and place in a saucepan with the butter and lightly cook until the apples are soft place in about 2 tablespoons of sugar
While the apples are cooking take the dough out the fridge and work a bit more and then roll it out to about a half inch thick and cut out (a cup or glass cuts fine) place on a floured baking tray and place in the oven for around 15 mins (until the edges begin to colour)
The apples should now be soft so add water until it gets to a desired consistency and blend with a hand blender and add sugar until sweet enough
Cream the butter and sugar together and add the two flours
work together until a stiff dough is formed cling film and chill in fridge
Peel core and chop the apples and place in a saucepan with the butter and lightly cook until the apples are soft place in about 2 tablespoons of sugar
While the apples are cooking take the dough out the fridge and work a bit more and then roll it out to about a half inch thick and cut out (a cup or glass cuts fine) place on a floured baking tray and place in the oven for around 15 mins (until the edges begin to colour)
The apples should now be soft so add water until it gets to a desired consistency and blend with a hand blender and add sugar until sweet enough