Yikes, things are busy here at the moment, as I suspect they are at your place too! But the kids still need feeding, there are preschool get togethers to cater for and lunch boxes to fill for a few more days... so I thought I'd post my favourite snacky food at the moment - apple slice.
Inspired by Fi recently (after forgetting about this Aussie classic for years), I adapted her recipe so that it was suitable for my egg allergic girl and it turned out really well. I reckon I could almost give a country bakery a run for their money ;-) Give it a try if you're after something to fill a gap. And hey, it's apple - pretty healthy really!
Apple slice
2 cups plain flour
1 teaspoon baking powder
3 tablespoons caster sugar
155g (5 oz) butter, cubed
cold water
4 granny smith apples
a little milk and sugar for the top
Put flour, baking powder, sugar and butter into bowl of food processor and process until mix resembles breadcrumbs in texture. Then add just enough cold water to bring the dough together.
Peel, core and chop the apples. Place in a saucepan with a little water and cook on medium/low heat until softish but not totally falling apart (you need some texture). Leave to cool to room temperature.
Line the base and sides of a slice tin or square cake tin with baking paper. Roll half of the dough out to a square about the size of your tin and place it in the base, pushing it out to the sides or pulling it in if you need to to make it fit. Pile the cooled apple into the tin and level with a spoon. Roll out the other pastry half in the same way and lay it over the apple, again stretching slightly if necessary. Brush the top with milk and and sprinkle liberally with sugar.
Bake at 180c for about 30 minutes or until top is lightly browned. Leave to cool in the tin then cut into squares.
3 tablespoons caster sugar
155g (5 oz) butter, cubed
cold water
4 granny smith apples
a little milk and sugar for the top
Put flour, baking powder, sugar and butter into bowl of food processor and process until mix resembles breadcrumbs in texture. Then add just enough cold water to bring the dough together.
Peel, core and chop the apples. Place in a saucepan with a little water and cook on medium/low heat until softish but not totally falling apart (you need some texture). Leave to cool to room temperature.
Line the base and sides of a slice tin or square cake tin with baking paper. Roll half of the dough out to a square about the size of your tin and place it in the base, pushing it out to the sides or pulling it in if you need to to make it fit. Pile the cooled apple into the tin and level with a spoon. Roll out the other pastry half in the same way and lay it over the apple, again stretching slightly if necessary. Brush the top with milk and and sprinkle liberally with sugar.
Bake at 180c for about 30 minutes or until top is lightly browned. Leave to cool in the tin then cut into squares.
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