PinKids® Apple Shortbread Cookies

Ingredients

Stages

Preheat oven to 180°C/160°C fan assisted/gas 4. Line the bottom and sides of a 23x33cm (9×13 inch) deep baking pan with parchment paper, set aside. Tip: Make sure to leave extra parchment paper folded over the sides of the tin to later help remove the cookies.
To make the shortbread dough, using a wooden spoon or electric mixer, mix together the butter, caster sugar, egg yolks and salt in a medium sized bowl until smooth.
Add the flour and mix just until you can’t see any dry flour in the bowl.
Take 550g of the dough and press it into the bottom of the prepared baking pan with your hands.
Place remaining dough in the fridge until needed.

For the filling, peel and remove the cores of the PinKids® apples (you can keep the peels for a snack or a zero waste recipe!)
Cut the apple flesh into slices about 5mm thick and place in a bowl. Sprinkle the sugar and spices over the apple then toss to coat well.
Spread the apple slices evenly over the prepared shortbread crust.
Take the remaining shortbread dough from the fridge and rub the dough between your fingers to crumble it over the apple.
Bake in preheated oven for 50 minutes. Tip: Check the colour of the crumble at about 30 minutes, if it’s browning too quickly, place a piece of tinfoil over the top to stop it from browning too much.

Remove from the oven and leave to cool on a wire rack for about 10-15 minutes. While it’s still warm but cool enough to touch, lift out the entire bake, using the folded over parchment paper as handles, and place on a cutting board. Use a cookie cutter to stamp out shapes, then dust cookie shapes with powdered sugar.
Tuck in while they’re still warm, or, you can enjoy them cold.

Do you like this recipe?

Try it, and share your photos on Instagram with the hashtag #pinkchefs