Plain cookies (not too sweet)
190g all purpose flour
60g dark brown sugar
1/2 Tsp salt
1 Tsp cinnamon
1 Tsp baking soda
115g butter, chilled & cubed (1 stick)
120ml / 4oz apple puree (1 pot)
60g dark brown sugar
1/2 Tsp salt
1 Tsp cinnamon
1 Tsp baking soda
115g butter, chilled & cubed (1 stick)
120ml / 4oz apple puree (1 pot)
1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add apple puree and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add apple puree and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.
Storage
*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
Or just freeze the finished biscuit - they are a little dry when defrosted, but fine if eaten within a day or two.
Keeps - about a week in airtight container
Based on Weelicious' Graham Crackers
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