The famous Darroch apple cakes.....

A childhood favourite!  Thanks Mum!

The biscuit pastry uses this recipe from the venerable 'Cookery the Australian way'.

110g Plain flour
110g Self raising flour
125g caster sugar
125g butter
1 egg, beaten

Mix flours, and add the sugar.  Rub the butter into the dry ingredients.  Add egg to flour mixture and mix into a firm dough, leaving the basin clean.  Knead lightly on a lightly floured bench.  Allow to rest, wrapped in glad wrap in the fridge for five minutes.

Divide dough into two pieces.  Roll one out, and cut into rounds to fit your tart pan.  We use one that looks roughly like this.  Roll out the other piece and cut out appropriately sized lids.  

Spray the tin with cooking spray, and place the cake bases into the tin.  Fill with stewed apple (tinned works just as well), place the lid on top, then gently press down around the edges to seal.

Bake at 180 deg C for approximately 20 minutes.  Allow to cool before icing.  

Now, the most important step - dust the freshly iced cakes with cinnamon sugar.  They are just not the same without it!