Today I’m sharing with you these soft big cookies with apples. I made them using my soft oil-based shortcrust pastry, delicate and delicious. The apple filling pairs perfectly with the shortcrust pastry, I added lemon and ginger, and you can flavor it as you like; once cooked, the apples become creamy, and the spicy note of ginger complements it perfectly. Now come with me, let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour (+ extra for dusting)
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/4 cup oil
- 2 tsp baking powder
- 1 egg
- 2 tsp Ginger syrup (Not necessary)
- 2 apples
- 2 tbsp raw cane sugar (or granulated)
- 1 Lemon (Juice)
- 2 tsp Ginger syrup (Not necessary)
Steps
First, peel the apples, cut them in half, and remove the core.
Dice them and place them in a large bowl.
Add to the diced apples: the lemon juice, cane sugar, and ginger syrup flavored with turmeric.
Mix and place the seasoned apples in a non-stick pan and cook for 10 minutes on low heat (until the apples are very soft).Once ready, turn off and let cool. If you like, add small pieces of ginger.
Meanwhile, let’s prepare the shortcrust pastry.
In a bowl, pour the flour, add the sugar, baking powder, oil, milk, and eggs. Mix the ingredients well.
Pour everything onto a lightly floured board and work the mixture with your hands until you get a nice smooth, soft, and homogeneous dough (add more flour if necessary).Let the dough rest for 30 minutes in the fridge.
After 30 minutes, roll it out on a well-floured surface, creating a rectangle approximately 12 inches long and 8 inches wide.
Trim the edges (with the dough scraps, you can re-knead, roll out, and make another smaller roll).
Lay the apples and distribute them over the dough a few inches from the edges.
Start folding the dough from the longer side (make two large folds, not more). Press well on the side to seal securely.
Bake at 350 degrees in a preheated static oven for 15/18 minutes (Until golden brown). Let cool completely and use a knife to create the cookies.
I hope you enjoyed this recipe, see you next time.
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