Apple Pie Cookies
- 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
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.
• 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