Apple pie cookies

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.

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