Apple Crumble Cookies & Rhubarb Compote
100g dried apple
200g self-raising flour
100g unsalted butter, (cold)
100g caster sugar
1 large egg
Preheat the oven to 200ºC.
Line two trays with greaseproof paper and rub with olive oil.
Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 Tsp of the mix and set aside. Pulse in the egg until combined, stopping to scrape down the sides, if needed.
Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go. Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack.
Serve with the rhubarb compote and vanilla cream.
3 stick rhubarb
1 star anise
1 orange, zest and juice
Cut the rhubarb into small pieces, put into a pan with the orange zest & juice, sugar and star anise and cook on a low heat until soft.
Remove from the heat and stir through the lemon juice.
1/2 vanilla pod or extract
1 Tsp icing sugar
Scrape the seeds into the cream, add sugar and whip until stiff.