Ingredients: -
250 g softened butter,
¾ cup brown sugar,
1 egg,
1 tsp vanilla essence,
2 ½ cups flour,
2 ½ tsp baking powder 
Apple Filling: -
1 Tbsp Water,
2 Tbsp Brown Sugar (30g),
2-3 tsp Cinnamon,
2 or 3 Large Granny Smith Apples 
METHOD: -
Preheat oven to 180°C.
First make your shortcake.
In a bowl or food processor beat together the butter, brown sugar, egg and vanilla essence until creamy and well mixed.
Add the flour and baking powder and stir or pulse to mix well.
Press into a flat disk and place in the fridge while you make the apple filling.
In a saucepan add the water, brown sugar and cinnamon.
Peel the skin off the apples and chop the apples into thin slices.
Place in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves (around 5-10 minutes).
Drain the excess liquid.
Take the shortcake out of the fridge and press half into the base of the prepared baking pan.
Spread the apples in an even layer over the base and cover with the remaining shortcake mixture.
Place in the oven for 25-35 minutes. The top and sides should be golden brown and if you have a glass baking pan, check the bottom is also pale golden. This is how you know it is cooked.
Serve warm with some cream or allow to cool completely and serve with yoghurt for brunch.