Very tasty shortbread-apple "Behind Bars" cookies: a base of classic shortcrust pastry with thin apple slices tucked under a golden lattice. The process is really interesting and fun - I recommend trying it and treating your family and friends!
"Behind Bars" Cookies
Shortbread-apple cookies: sheets of crumbly dough with thin apple slices under a lattice of dough, brushed with egg.
Ingredients
Method
- In a deep bowl, mix the sugar, salt, egg, and flour with a spoon. Pour in the melted, cooled butter.
- Knead the dough, gather it into a ball, and chill in the fridge for one hour.
- Divide the chilled dough into 3 parts. Roll each into a rectangular sheet no more than 0.5 cm thick, sized to fit your baking tray. Gather the scraps into a ball and set aside - they'll be used for the strips.
- Wash the apples, cut in half, remove the cores, and slice thinly. Arrange the slices over the dough rectangles, leaving a 1 cm border; sprinkle with vanilla sugar if you like.
- Roll out the reserved dough scraps and cut into strips. Arrange them in a lattice over the apples and brush with beaten egg.
- Bake in a preheated 200°C oven for 20 minutes. Cut the cookies into pieces while still hot - and enjoy with tea!
Notes
Cut the cookies while hot - the edges come out clean and the lattice won't crumble.
Tips
- Don't throw away the dough scraps: gather them into a ball - they're exactly what you'll roll out into strips for the lattice.
- Size of the sheets should match your baking tray; keep the thickness no more than 0.5 cm.
- Cut the cookies into pieces while still hot - that way the edges come out clean.
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