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Apple Square with a Shortbread crust recipe for Christmas
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Twice Baked Apple Squares

Something a little bit different for Christmas. A shortbread layer covered with not too sweet fresh apple filling.
Servings 16 squares

Ingredients

Shortbread Layer

  • ½ cup corn starch
  • ½ cup icing sugar
  • 1 cup flour
  • ¾ cup butter

Apple Filling

  • 4 Granny Smith apples
  • ½ cup white sugar
  • 1 ½ tsp cinnamon or to taste
  • 1 tbsp minute tapioca

Crumb Topping

  • ¾ cup brown sugar
  • ¼ cup butter
  • ½ cup flour

Instructions

Shortbread Crust Layer

  • Preheat oven to 325. Line a 8 by 8 pan with parchment
  • In a large bowl, sift together corn starch, icing sugar and flour.
  • Add the butter and mix until a soft dough forms.
  • Transfer to the bottom of the pan and pat flat. Bake at 325 10 minutes. Remove from oven.

Apple Filling Layer

  • To protect the shortbread layer the apples are baked twice.
  • Line a square baking pan with parchment paper, add the apples, sugar, cinnamon and tapioca.
  • Toss until the apples are coated, taste and see if your apple is sweet enough.
  • Cover the apples with another sheet of parchment paper and bake at 350 for half an hour until your apples are soft.
  • Spread the apples over the shortbread just before adding the brown sugar topping layer
  • Mix the brown sugar and butter together with your fingers until the size of peas. Then add your flour. Mix well and pour over top of the cooked apples.

Brown Sugar Crumb Topping

  • While the apples bake make the brown sugar topping, you want to have the topping ready to place on top of the baked apples as soon as you transfer them to the shortbread.