• 30min
  • 10min
  • Easy
  • 6 Portions
0 vote

Ingredients

For the chocolate biscuits
  • 85 g flour
  • 1 pinch of salt
  • 40 g butter (at room temperature)
  • 30 g caster sugar
  • 1 packet vanilla sugar
  • 20 g beaten egg
  • 1 1/4 packet baking powder
  • 1 half tsp / ½ tsp bicarbonate of soda
  • 10 g unsweetened cocoa powder
  • 85 ml buttermilk or unsweetened yoghurt
For the soft apple centre
  • 1 Pink Lady® apple
  • 1 half ½ vanilla pod
  • 10 g icing sugar
  • 1 tbsp Juice of a lemon
  • 125 g mascarpone cream
For the vanilla whoopies biscuits
  • 85 g flour
  • 1 pinch of salt
  • 1 A quarter of a tsp / 1/4 tsp vanilla powder
  • 40 g butter (at room temperature)
  • 30 g caster sugar
  • 1 packet vanilla sugar
  • 20 g beaten egg
  • 1 1/4 packet baking powder
  • 1 half tsp / ½ tsp bicarbonate of soda
  • 85 ml buttermilk or unsweetened yoghurt
For the spiced custard
  • 15 g flour
  • 1 egg yolk
  • 40 ml milk
  • 4 g caster sugar
  • 20 g beaten egg
  • 1 A quarter of a tsp / 1/4 tsp mixed spice
For the caramelised apples
  • 1 half ½ Pink Lady® apple
  • 1 tbsp Juice of a lemon
  • 1 tbsp caster sugar

Stages

For the chocolate biscuits
  1. Preheat the oven to 180°C.
  2. Beat the butter, sugar, vanilla sugar and salt until the mixture is white, then add the egg.
  3. Add the buttermilk and beat.
  4. In a bowl apart, mix the flour, baking powder, bicarbonate and cocoa together. Then gradually incorporate to the liquid mixture.
  5. Distribute small scoops on a baking sheet covered with baking paper.
  6. Bake at 180°C for approx. 10 minutes and then leave to cool on a cooling rack.
For the soft apple centre
  1. Peel and finely dice a Pink Lady® apple and pour over the lemon juice.
  2. Slice the vanilla pod in two (lengthways) and scrape out the seeds.
  3. Cook the apples, vanilla and a dessert spoon of water in a saucepan (with the lid on) for approx. 10 minutes. Remove the lid near the end of cooking to allow the water to evaporate.
  4. Reduce the apples to a purée using a stick blender, then leave to cool.
  5. ‘Relax’ the mascarpone by beating in the icing sugar and a little of the cold apple purée. Add the purée little by little until you obtain a fairly dense mixture.
  6. Spoon the apple-mascarpone cream onto the flat side of a whoopee biscuit and then complete the ‘sandwich’ by sticking the flat side of another to the cream. Repeat until you had made all six whoopies.
For the vanilla whoopies biscuits
  1. Preheat the oven to 180°C.
  2. Beat the butter, sugar, vanilla sugar and salt until the mixture is white, then add the egg.
  3. Add the buttermilk and beat.
  4. In a bowl apart, mix the flour, baking powder, bicarbonate and vanilla together. Then gradually incorporate to the liquid mixture.
  5. Distribute small scoops on a baking sheet covered with baking paper.
  6. Bake at 180°C for approx. 10 minutes and then leave to cool on a cooling rack.
For the spiced custard
  1. Beat the flour sugar and eggs together.
  2. Pour this mixture into a pan with the mixed spice.
  3. Cook on a low heat adding the milk gradually and stirring constantly. Remove from the heat as soon as it reaches boiling point.
  4. Pour the custard into a bowl and leave to cool. Then refrigerate for two hours at least.
For the caramelised apples
  1. Peel and finely dice a Pink Lady® apple and pour over the lemon juice.
  2. Cook the apples, vanilla and a dessert spoon of water in a saucepan (with the lid on) for approx. 5 minutes.
  3. Add the sugar and turn up the heat to caramelise the apples, stirring constantly. Remove from the heat when the apples turn an amber colour.
  4. Blend and leave the caramelised apple purée to cool.
  5. Gradually add the custard to the apple puree while stirring constantly. The consistency should be fairly dense.
  6. Spoon the caramelised apple-spiced custard cream onto the flat side of a whoopee biscuit and then compete the ‘sandwich’ by sticking the flat side of another biscuit to the cream. Repeat until you had made all six whoopies.

Pink Lady® top tip

To make your whoopies even more pink, you could replace the cocoa with a drop of pink food colouring!