Apple and Walnut Cookies

Name: Apple and Walnut Cookies
Cook time: 30 min
Total time: 3 h
Yield: 15
Ingredients: 100 g apple flesh (peeled); equivalent to approx. 1–2 apples; 100 g Steirerkraft Apple chips Premium; 150 g butter (room temperature); 200 g brown cane sugar; 1 egg; 1 tsp ground cinnamon; 1 tsp vanilla sugar; 4 tbsp milk; 220 g all-purpose wheat flour; 1 tsp baking powder; 1 pinch of salt; 140 g walnuts (finely chopped)

These cookies are always a good idea!

Difficulty: easy Total time: 3 h Portions: 15

Baking Dessert with apple chips

Cookies

100 g apple flesh (peeled)
equivalent to approx. 1–2 apples
100 g Steirerkraft Apple chips Premium
150 g butter (room temperature)
200 g brown cane sugar
1 egg
1 tsp ground cinnamon
1 tsp vanilla sugar
4 tbsp milk
220 g all-purpose wheat flour
1 tsp baking powder
1 pinch of salt
140 g walnuts (finely chopped)

Apple chips Premium

100g

Original price was: € 3,99.Current price is: € 3,19. incl. VAT, excl. shippingAdd to basket

Getrocknete Apfelchips in grüner Verpackung mit Herzmotiv und Naturlabel.

Peel the apples, remove the cores and weigh out 100 g. Cut the apple flesh and dried apple chips into very small pieces.
Beat the butter and sugar until light and creamy. Add the egg and mix until well combined. Stir in the cinnamon, vanilla sugar and milk.
Mix the flour with the baking powder and salt. Combine the flour mixture with the fresh and dried apple pieces and the walnuts, then gradually stir everything into the butter and sugar mixture.
Spread a piece of cling film, approx. 20 × 30 cm, on the work surface. Spoon half of the dough lengthways into the centre to form a log. Wrap the dough in the cling film. Hold the excess film at both ends and roll or pull the dough across the work surface to create an evenly rounded log. Repeat with the second half of the dough. Freeze both logs for 1 hour or refrigerate for 2 hours.
Preheat the oven to 170 °C top/bottom heat and line a baking tray with baking paper. Remove the dough logs from the refrigerator, unwrap them and cut into slices about 2 cm thick. Place the slices cut-side down on the baking tray, leaving 1–2 cm between each cookie.
Bake on the middle shelf of the preheated oven for 20–30 minutes, depending on the thickness and size of the cookies. Remove from the oven and leave to cool on a wire rack.

Don't tell anyone

Tip 1: The apple peel does not have to go to waste. Spread it on a baking tray lined with baking paper and dry at around 100 °C. The dried apple peel can then be used to make tea.

Tip 2: For freshly baked cookies whenever you want them, simply keep the dough in the freezer. Slice off as many cookies as you need and return the rest to the freezer. The prepared dough will keep in the freezer for 1 month.