Ingredients
FOR THE JAM
- 3 Pink Lady® apples
- 200 g sugar
- 100 g water
- 2 tbsp Juice of a lemon
- 1 ½ tsp vanilla extract
FOR THE BISCUITS
- 245 g flour
- 85 g sugar
- 160 g butter
- 2 tbsp cold water
FOR THE PRESENTATION
- 90 g icing sugar
- 1 half egg white
- 1 pinch of red food colouring powder
Stages
FOR THE JAM
FOR THE BISCUITS
FOR THE PRESENTATION
- To make the jam, peel and core the Pink Lady® apples, then dice them. Remove the pips.
- Place the apples in a bowl and sprinkle with lemon juice, then mix.
- Pour the water and sugar into a saucepan and cook over low heat for 5 minutes.
- Add the apple cubes and cook over medium heat for another 25 minutes.
- Stir regularly and skim if necessary. Add the vanilla 5 minutes before the end of the cooking time.
- Once it’s ready, whisk briskly to obtain a fairly smooth texture, or blend using a hand blender.
- Then start on the biscuits.
- Preheat the oven to 180°C.
- Mix the butter and sugar until smooth.
- Add the flour and water and mix again.
- Roll out the dough to a thickness of 3-4 mm, and cut out shapes using your biscuit cutter.
- Remove a small disc of dough from the centre of half the biscuits (using the wide end of a piping tip, for example) to form the tops of the biscuits, and arrange the discs on two baking mats, spacing them well apart.
- Bake for 15 minutes at 180°C.
- Set aside on a wire rack until cool.
- For the presentation, mix the egg white, icing sugar and red food colouring.
- Spread the apple jam over the biscuits with no holes in them.
- Pipe the pink icing onto the biscuits with the holes in them.
- Finally, sandwich the biscuits together by placing one with a hole in it on top of one without.
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