A + C’s Cookies
I wanted to create a cookie with apple pie flavours and ambiance. A cookie that had the fundamental parts of the pie while keeping the integrity and structure of a soft and chewy cookie.
I incorporated finely chopped apple to my brown sugar and cinnamon packed cookie batter and settled on making a custard icing to keep that classic apple pie and custard romance alive.
For some of my batches I’ve also added my butterscotch sauce and it’s equally amazing, if not more so. You can find my butterscotch sauce recipe under sweets and side piece.
So without further adieu, here is my apple and custard cookie!
A + C’s COOKIES
Apple Pie and Custard Cookies inspired by my dads favourite dessert.
⏲ PREP TIME: 15 minutes
⏲ BAKING TIME: 15 minutes
⏲ RESTING TIME: 30 minutes
🍪 SERVINGS: 55 cookies
EQUIPMENT
stand mixer with paddle attachment (hand/electric whisk)
Spatula
large baking tray and mat
food scale
Mixing Bowl
Sharp knife
fruit/vegetable peeler
chopping board
measuring spoons
INGREDIENTS
Apple Pie Cookie
200 grams flour
160 grams rolled oats/porridge
5 grams/ 1 tsp baking powder
2.5 grams/ 1/2 tsp salt
225 grams/ 8 oz / 2 sticks unsalted butter
1 large egg
120 grams granulated sugar
120 grams dark brown sugar
80 grams light brown sugar
5 grams/ 1 tsp vanilla extract
200 grams granny smith apples
1 tbsp lemon juice
7.5 grams cinnamon
Custard Icing
20 grams custard powder
64 grams powdered sugar
1 tbsp/ 15 mls whole milk
2 tbsp/ 30 mls heavy cream
INSTRUCTIONS
1.
Preheat oven 350°F, 180°C. Line a large baking tray with a cookie sheet or parchment paper.
2.
Peel and chop your apple into tiny cubes.
Put them in a mixing bowl, add 1/4 tsp/ 2.5 grams of cinnamon, lemon juice and light brown sugar and mix.
Set aside for later.
3
Cream butter in your stand mixer for about 2 minutes and then add the dark brown and granulated sugar. Beat together until pale in colour and light and fluffy in texture.
4
Add egg and beat through.
5.
Sieve flour and baking powder into a bowl. Add rolled oats, cinnamon and salt and mix through.
6.
Add to your stand mixer and mix through on medium. Add apple and mix until just combined.
7.
Cover bowl with lid or tinfoil and leave in the fridge for an hour or two until it's chilled and firms up more.
8.
Using a tablespoon, scoop and level your mixture, roll it with your hands and place on your baking tray about 2 inches apart.
9.
Put in the oven for 13-15 minutes until crisp at the sides. I put mine in for 15.
Leave in tray for 10 minutes to cool before transfering them to a baking tray.
Custard Icing
1.
You can prepare this while your cookies are baking or cooling, it really won't take long.
2.
Mix custard powder and sugar together in a small bowl.
3.
Add cream and milk and whisk until smooth. Easy Peasy!
Cookie Construction
1.
Place tinfoil or parchment under your baking tray and tightly line your cookies along top.
2.
Drizzle the custard icing along the cookies however which way you would like.
This icing recipe makes just enough for a light drizzle on all 55 cookies, as you can see in the photographs. Feel free to double up the recipe if you want them completely covered or just a heavier drizzle.
3.
Let them set for a while and enjoy! These haven't lasted long whenever i've made them, and I swear not just from me!
