SHORTBREAD FINGERS

INGREDIENTS:
250g (9oz) Plain Flour
  75g ( 3 oz) Castor sugar
175g (6 oz) Butter

METHOD:
Heat oven to 160oC, 325oF Gas mark 3. Grease a baking tray.
Mix flour and sugar in a bowl, rub in flour.
Knead well to form a smooth paste.
Roll out into a rectangle, cut into fingers and decorate with fork markings.
 Place on baking tray and bake for 20-25 minutes or until pale and golden.


DORSET APPLE CAKE

INGREDIENTS:
1 Bramley Apple, about 225g
 225 g Self Raising Flour
1 tsp baking powder
 half tsp Mixed Spice
125g cold Butter, diced
125g Caster Sugar, plus 1 tbsp for dredging
 finely grated zest of 1 Lemon
 2 medium Eggs, beaten

METHOD:
1. Preheat the oven to 190oC gas mark 5 and lightly grease a 20 cm loose bottom
  cake tin.
2. Peel the apple, cut into quarters and remove the core. Reserve one of the
  apple quarters and dice the rest.
3. Sift the flour, baking powder and mixed spice into a large bowl. Rub in the
  diced butter to form fine breadcrumbs.
4. Stir in the sugar, diced apple and lemon zest, then gradually stir in the beaten
  eggs to form a stiff mixture.
5. Spoon into the prepared tin and level the surface with the back of the spoon.
6. Thinly slice the reserved apple quarter and arrange on top of the cake.
7. Bake for 30-40 minutes, until springy to the touch. Dredge with the remaining
  sugar, then leave to cool in the tin for 10 minutes.
8. Turn out to a wire rack to cool completely.