Apple pie cookies

ingredients

• • 2 cup plain flour
  • 1/3 cup caster sugar
  • 185 gram butter
  • 1 egg yolk
  • 2 tablespoon cold water
  • 5 Granny Smith apples, peeled, cored finely diced
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoon cornflour
  • 1 lemon, juiced
  • 1/4 cup water

• Streusel topping

  • 1 cup plain flour
  • 1/2 cup rolled oats
  • 1/3 cup raw sugar
  • pinch of salt
  • 100 gram butter, melted

method

• • 1

    Place flour and sugar in the bowl of a food processor. Add butter and process until the mixture resembles breadcrumbs. Mix egg yolk with water, add to processor and pulse until mixture clumps together into a ball. Wrap in plastic wrap and chill for 30 minutes.

  • 2

    Preheat oven to 180°C. Spray two 12-hole standard muffin tins with baking spray.

  • 3

    Roll out dough on a floured surface to 5mm thick. Cut out circles to fit into the bases of the muffin tin holes. Place a circle in the bottom of each muffin hole and prick with a fork. Chill well.

  • 4

    Place the apples, sugar, cinnamon, cornflour, lemon juice and water in a medium saucepan. Cook over medium heat, stirring occasionally for 5-10 minutes, until the apples have softened slightly and the juices thicken. Remove from the heat to cool. Add a heaped tablespoon of cooled apple filling to each muffin hole.

  • 5

    Make streusel topping (see below).

  • 6

    Scatter a heaped tablespoon of streusel topping over each muffin hole and gently pat it down over the apples.

  • 7

    Bake for 20 minutes, or until golden brown. Allow the cookies to cool and firm in the muffin tin for 20 minutes before removing. Use a small palette knife to gently loosen and remove the cookies. Cool on a wire rack.

• Streusel topping

  • 1

    In a medium bowl, combine flour, oats, sugar and salt. Add the melted butter and mix until incorporated and crumbly.

notes

PER SERVE Energy 189kcal, 793kj • Protein 2.2g • Total Fat 8.8g • Saturated Fat 3.6g • Carbohydrate 24.8g • Fibre 1.5g • Sodium 54mg