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My recipe
Apple juice cookies
Introduction
This recipe could fall into a “light” category, as it does not use sugar. The raisins and apple juice give enough sweetness. However, if your apples are not so sweet you can always add a bit of sugar.
- 250-270 ml AP flour
- 100 g cold butter, diced
- 1 tsp baking powder
- 1 medium-range egg
- 70 ml raisins (black currant)
- 70 ml finely chopped almonds
- 1/3 tsp cinnamon
- 50 ml dark rum
- 5 droplets almond essence
- 60 ml natural apple juice
- 3 tsp brown sugar (optional)
- In a bowl combine the raisins and rum and set aside for 30 min
- Toast the almonds on a dry pan
- Sieve together the flour, baking powder and cinnamon
- In a food processor combine the flour with butter and pulse until the mixture resembles the bread crumbs
- Switch the food processor to a low speed and add in the egg, apple juice, (sugar), nuts, raisins and almond essence. Mix until a smooth dough is formed
- Lay the baking tray with the parchment paper
- Spoon small mounds onto the tray leaving 1in between them (you may use a piping bag)
- Bake at 175C for 15-18 min until golden
- Cool down on a wired rack, dust with the icing sugar
- Store at an airtight container
Thoughts and Ideas
Very delicious cookies, not heavy, still very short. I made them 2 times, for the first time I used the apple juice, for the second I took an orange one and added an orange zest. In both cases I added a bit of sugar. Cannot tell you which version I liked more, they were completely different, but equally tasty!
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