Pookies, apple pie cookies: Sam’s Kitchen
200g of Bramley apples (cooking apples) peeled, cored and chopped (approx. 2 medium sized apples)
1 tbsp. caster sugar
. tbsp. lemon juice
. tbsp. water
40g caster sugar
100g soft butter
1 tsp vanilla bean paste (or extract)
1 egg yolk
175g plain flour
For the tops:
1 egg white
A little caster sugar
A little cinnamon
Makes about 15
Filling (make first and allow to cool)
1. Place all the filling ingredients in to a small saucepan and heat gently, stirring occasionally until the apple is softening. I had a nice mixture of sauce and apple chunks. Set aside to cool.
2. Beat the soft butter and caster sugar together until light and fluffy. Add the egg yolk and vanilla and beat again until combined. Sieve in the flour and bring together to form a ball of dough. Wrap in cling film and chill for 30 minutes.
3. Preheat the oven 180°C 160°C fan GM 4. Lightly grease a cupcake tin/ muffin tray. I used a shallow version I have which gave the look I wanted. Roll the cookie dough out on a floured surface until 3-4 mm thickness. For the bottom of the pookie I used a 6.5 cm fluted round cutter. Place this in the prepared cupcake tin. Add about a teaspoon of apple filling. For the lattice top, cut out a 6 cm circle of cookie dough and slice it in to strips and place across the top.
4. Brush carefully with a little egg white, sprinkle with a little caster sugar and a little cinnamon. Bake until turning golden, 15-20 minutes. Allow to cool for 5-10 minutes in the tin then carefully transfer to a cooling rack. They are delicious warm or cold.