There’s this cookie recipe that I found in a Women’s Weekly book that has a perfectly chewy-cookie texture. It also has chocolate, nuts and raisins in the mix – they’re Ash’s favourite cookies. These cookies use just the plain batter, with cinnamon and apple slices on top. The original recipe had eggs in it, and I’d been a little worried about attempting to make it without them, but these worked out just fine!
Back on the topic of using up fresh fruit & veg, I had a bunch of sundowner apples that we hadn’t eaten and they were almost over the hill. I don’t think I’ve ever eaten an apple-cookie, so I’m just going to pretend I’m the first to come up with it.
Chewy apple-slice cookies
- 2 tbsp cornflour mixed into 6 tbsp water
- 1 1/2 cups firmly packed brown sugar
- 1 tsp vanilla extract
- 1 cup plain flour
- 3/4 cup self-raising flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup vegetable oil (I used canola, nice and neutral)
- 5-6 apples, slices cut off the sides. Sadly you waste a lot of apple doing this, which is ok when you have a glut of them like I did, but if you find some use for the leftovers, all the better.
- Preheat oven to 180 degrees Celcius.
- Beat cornflour mixture, sugar and extract together for a minute – it should lighten a little.
- Sift in dry ingredients and stir until uniformly combined. I think a handful of chopped walnuts would go well at this stage if you have any on hand – and agree with my thoughts.
- Stir in oil until well combined.
- Roll about a tablespoon of dough (maybe a little less) into a ball, place on baking-paper-lined oven trays and press down just a bit. Top with a 5mm slice of apple and press down a little more. The dough spread a fair bit while cooking so don’t press too much.
- Bake for about 10-15 minutes, or until golden brown.