Apple Pie Cookies

Ingredients
- 2 cups plain flour
- 1/4 cup caster sugar
- 185g butter
- 1 egg yolk
- 2 Tbsp cold water, plus 1/4 cup extra
- Cooking oil spray
- 5 Granny Smith apples, peeled, cored and finely diced
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 4 tsp cornflour
- 1 lemon, juiced
- Streusel Topping
- 1 cup plain flour
- 1/2 cup rolled outs
- 1/4 cup raw sugar
- Pinch of salt
- 100g butter, melted
Method
-
1. In the bowl of a food processor, add the flour and caster sugar. Add butter and process until the mixture resembles breadcrumbs. In a small bowl, mix together the egg yolk and water, add to the processor and pulse until mixture clumps together into a ball. Wrap dough and chill in the refrigerator for 30 minutes.
-
2. Preheat oven to 180°C (160°C fan-forced). Spray two 12-hole muffin trays with cooking oil spray.
-
3. Roll out dough on a floured surface until it's 5mm thick. Cut out circles to fit into the base of each muffin tray hole. Place a circle into each muffin hole and prick with a fork. Chill for 10 minutes.
-
4. In a medium saucepan, add the apples, white sugar, cinnamon, cornflour, lemon juice and remaining water. Cook over a medium heat, stirring occasionally for 5-10
-
minutes, or until the apples have softened slightly and the juices thicken. Remove from the heat to cool. Add a heaped tablespoon of cooled apple filling into each muffin hole.
-
5. Meanwhile, to make the streusel topping, in a medium bowl, add all ingredients and
-
mix until combined and crumbly. Scatter a heaped tablespoon of streusel topping on
-
top of each muffin hole and gently press it down.
-
6. Bake for 25 minutes, or until golden brown. Allow the cookies to cool and firm in the muffin tray for at least 20 minutes before removing. Cool on a wire rack.
-
PER SERVE
-
• Energy 845Kj • Protein 2g • Total Fat 11g • Saturated Fat 6g • Carbohydrates 24g • Sugars 11g • Sodium 34mg
-
Dietary and nutritional info supplied by NZ Nutrition foundation