Dilmah Real High Tea

Cinnamon Shortbread with Caramelized poached Apple

Recipe by Volker Marecek and Benjamin McManus of The Langham Auckland (National Winner – RHT New Zealand 2014)

Short Bread Cinnamon:
180g Butter
80g Flour
45g Eggs
50g Almond, ground
50g Sugar
Salt, Cinnamon
200g Flour
Crumble butter, flour, almonds, sugar and cinnamon together. Add the eggs at the end. Rest and roll out. Put the almond cream on and bake altogether at 180 degrees Celsius for 20 minutes.

Almond Cream:
100g Sugar
100g Butter
100 Almond, ground
100g Eggs
Lemon zest
Whip sugar and butter until pale, add the eggs one by one and then the ground almonds at the end.

Poached Apples:
125g Sugar
750g Water
1 Vanilla Pod,
1 Cinnamon stick
2 Green Granny Smith Apple
Combine sugar water vanilla and cinnamon. Bring to boil. Peel apples and scoop with a Parisian spoon. Pour hot liquid over apples and vacuum pack. Rest overnight.
Melt some red sugar and dip the apples into the liquid sugar. Leave to set.
Arrange on top of the shortbread. Garnish with chocolate garnish.

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