Ginger Nutmeg Apple Snaps
Mrs Bean's famous apple snaps: spiced ginger cookies with a thin apple slice baked in the middle.
Watch how it is made
The reel shared on @veganjoyciful.
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Before you start
Slice the apples very thin so the star of the core shows and they don't release too much juice. Cake sprinkles keep their shape; coarse sugar melts into a glaze. Our reel didn't name its creator; this recipe follows the published version from The Live-In Kitchen.
Vegan adaptation of the original by The Live-In Kitchen: we swapped the non-vegan ingredients and kept the original quantities. The butter, egg and egg yolk became vegan butter and two flax eggs.
Ginger Nutmeg Apple Snaps
About 21 cookies
Ingredients
Step by step
- Heat oven to 350°F (175°C) and line a tray. Sift flour, spices, baking soda, baking powder and salt.
- Cream the butter until pale, beat in both sugars 3 minutes, then the molasses and flax eggs. Add the flour mix in three parts on low.
- Roll 2 tbsp balls, flatten to ¼ in, 2 in apart. Press a very thin crosswise apple slice (seeds removed) into each and sprinkle with sprinkles and cinnamon.
- Chill the tray 5 minutes, then bake 12–14 minutes until the edges are golden. Cool 5 minutes on the tray.
Recipe source: @theliveinkitchen.