Apple and Raspberry Cookies
“These are ok…”
“They are more like little cakes than biscuits.”
“Tangy raspberries!”
“Can you put icing on them?”
“Can I have another one… just to test them.”
Lucky me, I have built in taste testers who appear in my kitchen at just the right moment, ready to scrutinse anything that comes out of my oven. They are not afraid to tell me when things are not up to scratch. The small one in particular is a brutal critic, he’ll simply spit it out and say “bluck!” if it doesn’t meet his high standards.
So I was a little nervous when I handed over these Apple and Raspberry Cookies… er… cakes… er… biscuits.
I knew they were a little different to the average cookie/biscuit that I offer to the starving masses. They are made with apple puree so are more like mini cakes, quite soft and springy, and the critics are so particular about texture, let alone trying something new! I was hoping the raspberries would win them over…
The critics ate a couple each straight from the oven, and then one critic suggested they would look ‘prettier’ with some icing on them, so we whipped up a little pale pink lemon icing and prettied them up a bit.
That sold them – Apple and Raspberry Cookies were delcared a sucess… even if they were more like cakes! Peel and slice 2-3 apples and cook them with a little lemon juice till they are soft and mushy. Give them a quick whiz in the food processor to make a nice smooth apple puree. Set aside to cool. Alternatively you could use unsweetened commercially made apple sauce/puree, the thicker the better. Pre-heat your oven to around 180 C. Cream the softened butter and sugar till light and fluffy, add the egg and vanilla and mix well. Combine all the remaining dry ingredients and mix well, making sure there are no lumps. Slowly add the dry ingredients alternating with the apple puree and mix until combined. Stir through the frozen raspberry chunks (we just broke outs up with our fingers but a short pulse in the food processor will also work, but don't make them too small) Drop spoonfuls of mixture onto lined baking trays and bake at 180 C for 10-15 minutes or until the cookies are firm and springy and just beginning to brown at the edges. All to cool completely then drizzle with an icing mix of lemon and icing sugar with a touch of red food colouring if you like.
Apple and Raspberry Cookies
Ingredients
Instructions
What are the critics like at your house?
Are they keen to try something new, or do they like to stick to the tried and true recipes?
You can find more easy cookie recipes to wow the critics here.
Oh I put this recipe on my “to do” list! They look so tasty!! :)
hi! I changed the recipe a bit and used rhubarb instead of raspberries. We also used apple juice in with the icing sugar at the end. All in all, scrummy!
oh apple juice for the icing is a great idea and rhubarb and apple is always good… I have an rhubarb and apple slice recipe I’ll share soon
Hi
Just made a batch of these ready for school going back next week. Do you think they would freeze ok? Or how long do they keep? (If I can hide them from the cookie critics!)
They’ll keep for a few days in a sealed container. I’ve not tried freezing them but I think they would freeze ok… much like a mini muffin would? Let me know how you go if you try it!
I’ve popped done in snap lock bags and in the freezer so I’ll let you know how they go. I agree. They seem pretty much like a mini muffin. They’ve been a big hit here this afternoon!
I’ve popped done in snap lock bags and in the freezer so I’ll let you know how they go. I agree. They seem pretty much like a mini muffin. They’ve been a big hit here this afternoon!
thank you so much kate,
this recipe has changed my life! my dyslexic daughter has no friends and is sad but you made her happy!!