Cinnamon Apple Sandwich Cookies

Cinnamon Apple Sandwich Cookies

Hiya!

We are truly in the grips of winter already and this is a wonderful time of year for baking! Spicey gingerbread cookies filling the house with an amazing smell, juicy fruit cake with a cup of tea & for me peppermint candy canes too.

I will baking all these goodies in the lead up to Christmas so keep your eyes peeled for fabulous festive treats. Today though, I have Cinnamon Apply Sandwich Cookies for you.

Cinnamon Apple Sandwich Cookies

115g melted butter

200g soft brown sugar

1 egg

1 tsp vanilla extract

200g plain flour

1tsp ground cinnamon

1/2tsp ground ginger

1/4tso all spice

1/2 tsp bicarbonate

1/2 tsp baking powder

1/4 tsp salt

Sift flour, spices , bicarb, baking powder & salt and mix well.

Melt butter in a microwave safe container.

Put brown sugar & egg into a mixing bowl & mix until pale.

Add all the melted butter and a little flour at a time while mixing in a low speed.

Once all combined cover with cling film and leave in the fridge for at least an hour.

Preheat oven to 160 C. Line baking trays with parchment paper.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.

Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.

Allow cookies to cool on the tray before removing as they will still be soft.

Filling

For the apple filling

1apple

1tsp cinnamon

2 TBS brown sugar

Wash and then peel an apple. Chop the apple into about 1cm sized pieces. Add cinnamon and sugar and mix well.

Place on a low heat for about 39 mins until the apple pieces have broken down and the mixture is thick. Leave to cool until ready to fill the cookies.

Buttercream filing

100g softened butter

200g icing sugar

2TBS caramel

Beat the butter for 2 mins until paler in colour.

Sift icing sugar into butter and beat for 6 mins.

Add caramel and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies. Fill the middle of the Cookie with cooked apple.

Sandwich the cookies and enjoy. These cookies will only be good for 2 days due to the moisture of the filling, they are best assembled shortly before being eaten.

If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.

Cxx

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