The Best Ever Apple Pie Cookies
After LOADS of practise, I've finally developed a fool proof cookie recipe & it was too good not to share!! These are apple pie flavoured but you could add anything you like - choc chip, white choc and cranberry, what are you going to have?!
Servings: 14 large cookies
- 315 grams plain flour
- 120 grams Stork - comes in block, wrapped in paper
- 90 grams caster sugar
- 110 grams light brown sugar
- 1 egg
- 3 generous pinches Apple pie flavourings - if you havent got a ready made mix use ginger, cinnamon, cardamon
- 1 eating apple
Melt the butter - I'm lazy so I do this in a frying pan, on a very very low heat! You could also do it in the microwave or over a bain-marie.
Pour the butter into a mixing bowl with caster and light brown sugar and mix with a wooden spoon/spatula until fully combined. Should take about a minute.
Crack the egg into the same bowl. Mix together until just combined. Set aside.
Add the flour to butter/sugar mixture & stir until fully combined. >Note - It will look like a lot of flour! Keep stirring and it'll all come together. Promise!
Add your favourite flavourings (chocolate chips, apple pie flavourings etc). If youre making apple pie cookies, just add the spices - you'll be adding the apple in a sec!
Cover with cling film and place into the fridge for at least an hour
Remove from the fridge and divide into 14 balls - about meatball size. If you're making apple pie cookies, add small cubes of apple to each ball (I go for about 5 cubes in each). The mixture should not be sticky at this stage.
What to do if it is sticky - rub a bit more flour into the mix until it feels like the stickiness has gone away. I suggest 1tbsp of flour at a time. Return to the fridge for another 10mins to firm up and start this step again!
Place onto baking parchment on a baking tray, leaving lots of room around them. Put into the oven for 12-15mins at 175oC until the edges are browning but the middles are still gooey
Leave to cool on the baking tray for at least 10-15mins before attempting to move them - they are VERY fragile when warm but they harden up once they start to cool
Butter Substitute: Dairy is probably the toughest substitution in any baking recipe. I've tried a couple of different options (spreadable butters, lard, etc) and the best thing for this recipe is "Stork". Its a slab of butter, not the spreadable tub & only costs 80p in most supermarkets. Heres what it looks like:
You can keep the cookie dough mixture in the fridge for up to 7 days - some say it actually gets better with age too as the flavours develop!