Apple Pie Cookies
As far as lunch box recipes go, you won't want to miss these Apple Pie Cookies. The scrumptious taste of apple pie in an easy bite-sized format. Not to be missed.
Ingredients
- 2 cups plain flour
- 1/4 cup caster sugar
- 185 grams butter
- 1 egg yolk
- 6 tablespoons cold water
- 1 tablespoons cooking oil spray
- 5 granny smith apples, peeled, cored and finely diced
- 1/4 cup white sugar
- 1 teaspoons ground cinnamon
- 4 teaspoons cornflour
Streusel Topping
- 1 cups plain flour
- 1/2 cup rolled oats
- 1/4 cup raw sugar
- 1 pinch salt
- 100 grams butter, melted
- 2 cups plain flour
- 1/4 cup caster sugar
- 185 grams butter
- 1 egg yolk
- 6 tablespoons cold water
- 1 tablespoons cooking oil spray
- 5 granny smith apples, peeled, cored and finely diced
- 1/4 cup white sugar
- 1 teaspoons ground cinnamon
- 4 teaspoons cornflour
Streusel Topping
- 1 cups plain flour
- 1/2 cup rolled oats
- 1/4 cup raw sugar
- 1 pinch salt
- 100 grams butter, melted
- Step 1 of 6In 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 2 tbs water, add to the processor and pulse until mixture clumps together into a ball. Wrap dough and chill in the refrigerator for 30 minutes.
- Step 2 of 6Preheat oven to 180°C (160°C fan-forced). Spray two 12-hole muffin trays with cooking oil spray.
- Step 3 of 6Roll 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.
- Step 4 of 6In 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.
- Step 5 of 6Meanwhile, 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.
- Step 6 of 6Bake 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.
Method
- Step 1 of 6In 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 2 tbs water, add to the processor and pulse until mixture clumps together into a ball. Wrap dough and chill in the refrigerator for 30 minutes.
- Step 2 of 6Preheat oven to 180°C (160°C fan-forced). Spray two 12-hole muffin trays with cooking oil spray.
- Step 3 of 6Roll 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.
- Step 4 of 6In 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.
- Step 5 of 6Meanwhile, 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.
- Step 6 of 6Bake 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.
Nutrition per serving
845 Kilojoules
Protein2 grams
Fat11 grams
Carbs24 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6In 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 2 tbs water, add to the processor and pulse until mixture clumps together into a ball. Wrap dough and chill in the refrigerator for 30 minutes.
- Step 2 of 6Preheat oven to 180°C (160°C fan-forced). Spray two 12-hole muffin trays with cooking oil spray.
- Step 3 of 6Roll 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.
- Step 4 of 6In 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.
- Step 5 of 6Meanwhile, 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.
- Step 6 of 6Bake 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.