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Pink Lady cookies

These are actually a variation on a favourite muffin recipe, believe it or not. If I want to knock up a quick pudding for visitors, cookies are always my go to recipe and I just wanted something a little lighter. These have an almost sponge like texture and aren’t too sweet or rich so are perfect for an afternoon treat!

 

Ingredients

Method

Preheat the oven to 170°C (150°C fan) 338°F (302°F fan).

Line two baking sheets with baking parchment.

In a freestanding mixer with the paddle attachment, cream the butter and sugars until light and fluffy.

Combine the egg and vanilla in a jug and then slowly add to the butter mixture on a medium speed until well combined.

Sift the flour, bicarbonate of soda, cinnamon and salt into a bowl and then add the dry ingredients to the wet mix, one large spoon at a time.

Once the dry ingredients have been incorporated, add the oats and combine well.

Squeeze the liquid out of the grated apple (see Tips below) and add to the mixture, before stirring by hand.

Take generous heaped tablespoons of the mixture, roll it into balls and place on the baking sheets with enough space to spread (I put five on each sheet for ten in total).

Bake for 20 minutes or until golden brown and remove to a wire rack to cool.

Tips

I squeeze the grated apple twice, once in my hands over the sink and then the second time around I wrap the grated apple in kitchen roll and squeeze again to get any last bits of moisture.

Trivia

The Pink Lady® apple was developed by Australian plant breeder John Cripps. In 1973 he had the idea of crossing the Golden Delicious apple with a Lady William. The result was the Pink Lady. Cripps took the name from his favourite novel, The Cruel Sea by Nicholas Monsarrat, in which the hero savours a cocktail called ‘Pink Lady’. The Pink Lady® apple, now grown all over the world, is the first to blossom and the last to be harvested. The extra time in the sun gives them their signature blush and a wonderful crunch.