Method:
Cream the butter and sugar together until it is pale and
creamy. Beat the eggs well. Add the sifted flour, bicarbonate
of soda, lemon rind and the beaten eggs in small amounts
to the butter and sugar and ensure that they are well
combined each time. Turn the dough onto a floured
 surface and after shaking a little flour on top,
roll out to about a half to a quarter inch thick.
cut in half.  and roll to fit tray - 2 pieces .
Place in a well greased/oiled baking tray;
then add filling. leaving the remaining  half for topping.

Filling:
2 cups of sliced and peeled apples - cooked or uncooked.
1 dstp. brown sugar . 1 tsp cornflour. 1 tsp. cinnamon.
mix the apples in a bowl with dry ingredients,
add to the shortcake base .
Topping:
Place the other half on top. and cook in a pre-heated oven
at 200C/400F/Gas Mark 6 for 20/25 mins until light golden
colour. Adjust the cooking time if you have a fan-assisted electric oven.
Cool on a wire rack and dust with icing sugar/frosting when cool.
Store in an airtight container..