Recently I became a proud member of the Pink Lady family. Each month, I receive a personalised gift in the post, including information about Pink Lady apples and how they are grown, processed and brought to our shops and supermarkets.
For as long as I can remember, Pink Lady apples have been one of my favourite fruits. They are superbly juicy and crispy – overall amazing.
This recipe was inspired by a bag of Pink Lady apples sitting on my worktop. I wanted to bake something that I could bring into the office – that meant it had to be something that would travel well in a tubberware box. I fished out my Oat & Raisin Cookies recipe and manipulated it to include my delicious, juicy Pink Lady apples.
Hope you enjoy!
150g caster sugar
1 egg, beaten
1 tsp vanilla essence
1 tbsp water
1/2 apple, finely cubed
25g whole Chia Bia seeds
1 tsp ground cinnamon
100g porridge oats
200g self-raising flour
Pinch of salt
Preheat the oven to 180C.
Cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla.
Stir in the apple, chia seeds, oats, flour and salt to form a thick and sticky dough.
Roll the dough into walnut-sized pieced, place onto a baking tray and flatten to a circular shape. A typical baking tray will hold 8 cookies. This recipe makes 14.
Bake in the preheated oven for 15-20 minutes. Allow to cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
These cookies keep for a number of days when stored in an airtight container. I can’t be more specific as I haven’t seen them last beyond a few hours.