Peel, core, half and slice your apples to 1/2 inches and set into a mixing bowl.

Add the apple filling ingredients and mix thoroughly and set aside.

In another mixing bowl, add all dry ingredients of the shortcake.

Add the cubes of butter and with your fingers, press them into the flour mixture until it forms moist crumbs.

Add the heavy cream and mix until it becomes a dough.

Roll the dough into a 1 inch thick flat sheet.

Using a round mould (I used a ramekin), cut them into pieces. Roll together the leftovers and repeat until no more dough is left.

Pour the apples into a cast iron pan. Spread them evenly.

Lay the shortcakes on top of the apples.

Brush the shortcakes with heavy cream and dust them with brown sugar.

Bake in a 190°C fan forced for 30-40mins. I covered the pan with aluminium foil at the 20mins mark to prevent further browning of the shortcakes.