APPLE  PIE POPS

We know apple pies, we know cake pops, but how about apple pie pops ?

Our penpal Liam from New Jersey suggested that we could bake an apple pie. Unfortunately, we don't have enough time to cook, bake and eat a traditional apple pie in the span of our 2 hour session. Therefore, apple pie pops sound like a good compromise.

Preparation time : 30 minutes

Cooking time : 20 minutes

Serves 10 cakes

INGREDIENTS :

• one pack of ready-made shortcrust pastry
• 2 or 3 apples
• a teaspoon cinnamon or more according to your taste
• a teaspoon of lemon juice
• one egg white
• some milk and brown sugar to glaze
  
  
  
  
  
  
  
  
  
  

  

  Cutters, cake pop sticks, a brush and a set of spoons

  
  
                                

METHOD :

1. Preheat the oven to 180° C.
   
   
2. Line a baking tray with greaseproof paper. Set aside.
   
   
3. To make the filling, peel the apples, core them and cut them into tiny cubes.
   
   
   
   
   
   
   
   
   
   
4. Put them into a bowl, add cinnamon, lemon ( and if necessary brown sugar ) and stir .
   
   
   
   
   

5. Place this mixture in a saucepan on low heat, continue to stir for 5 to 10 minutes. You can add a few tablespoons of water if the mixture looks too thick. Set aside to cool.
   
   
   
   
   
   
   
6. Roll out the ready-made shortcrust pastry. Using a cutter, cut out two shapes for each apple pie pop.
   
   
   
   
   
7. Place shapes on the baking tray leaving plenty of space around each. 
   
   
8. Add a stick to each shape about a centimetre from the edge and press the stick firmly.
   
   
   
   
   
   

   
   
   
   
9. Put some apple mixture in the centre of the shape.
   
   
   
     
   
    
   
   
   
   
   
   
   
10. Cut out a hole with a cutter or a knife in the centre of the second shape.
    
    
    
    
    
11. Brush with egg white the edge of the first shape.
    
    
    
    
    
12. Place the second shape over the first one, and press the edges  of the 2 shapes down to stick them together. You can press the edges with a stick .
    
    
    
    
    
    
    
    
    
    
13. Brush up the top of the apple pie pop with milk and sprinkle it with brown sugar. You can add a small shape of pastry on the top of it .
    
    
    
    
    
    
    
    
    
    
    
    
    
14. Bake for approximately 20 minutes. Eat them warm.
    
    

    
    
    
    
    
    

ENJOY WITH A CUP OF TEA  ; )

(We love Alexandre's mother's Oolong tea )

 

SNICKERDOODLES from Emily, N.J.

The origin of Snickerdoodles is quite difficult to trace back precisely. Yet, "Joy of Cooking" - the bible of American cook book -  believes that it can have a German origin; Snickerdoodles being a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. Some other sources think it can come from the Netherlands;

 

SNICKERDOODLES RECIPE

Preparation : 20 mins

Cook : 8-10 mins

Makes 3 or 4 dozen cookies.

INGREDIENTS :

• 1 cup (227 g) butter
• 2 eggs
• 1 ½ cups (297g) sugar
• 2 ¾ cups (380g) flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cinnamon

METHOD :

1. Preheat oven to 400°F, 205°C, th7.
   
   
2. In a large bowl, cream together butter, eggs and sugar until light and fluffy. Set aside.
   
   

3. In another bowl, mix together flour, cream of tartar, baking soda and salt.
    
   Add to creamed mixture, stir until well blended.
   
   
   
   
   
   Chill dough.
   
   
4. Roll into balls the size of a walnut.
   
   
5. In a plate, combine 2 tablespoons sugar and 2 teaspoons cinnamon and roll ball in this mixture.
   
   
   
   
   
6. Place about 2 inches (about 5 centimeters) apart on an ungreased baking sheet.
   
   
   
   
   
7. Bake until slightly brown but still soft at 400°F or 205°C  for 8-10 minutes.
   
   
   
   
   
   
   
   
   
   
   
   

ENJOY WITH A CUP OF TEA ;)

ANZAC BISCUITS

Our Australian penpals from "les mitrons australiens" challenged us to cook a traditional Australian biscuit : ANZAC biscuits.
Anzac biscuits are very popular in Australia and in New Zealand. Originally, they were made by the wives of the ANZACs (Australian and New Zealand Army Corps) serving in Europe during World War I.

They kept well on the overseas voyage to Europe because they could be made without eggs. 
Nowadays, ANZAC day (April 25th) is celebrated in Australia and New Zealand . It commemorates  those Australians and New Zealanders who lost their lives on battlefields.
You can easily find Anzac biscuits in supermarket. 

 

Anzac tins work of art

 

 

 

 

ANZAC BISCUITS RECIPE

Preparation : about 20 minutes

Cook : about 10 minutes

Serves : about 20 biscuits

INGREDIENTS :

• 110 g butter ( 55 g unsalted butter and 55 g salted butter )
• 90 g (1 cup) rolled oats
• 80 g (1 cup) desiccated coconut
• 150 (1 cup)g plain flour
• 100 g (½ cup) caster sugar
• 50 g (¼ cup) brown sugar
• 1 teaspoon ( 6 g ) bicarbonate of soda
• 2 tablespoons ( 40 ml ) boiling water
• 2 tablespoons ( 40 ml ) honey or golden syrup

METHOD :

1. Preheat oven to 160°C .
   
   
2. Place butter and honey or golden syrup in a small saucepan over low heat, stirring occasionally .
   
   
   
   
   
3. Place oats , coconut , flour , caster sugar and brown sugar in a large bowl .
   
   
   
   
   
   
   
   Stir together until well combined .

4. When butter has melted , conbine bicarbonate of soda and boiling water in a small bowl or cup and then stir into the butter and honey mixture.
   
   
5. Add butter mixture to dry ingredients .
   
   
   
   
   
   Stir ingredients together until well combined .
   
   
   
   
   
6. Roll level the mixture into balls ( about 28 g mixture per ball ) 
   
   
   
   
   
   
   Using your fingers or a fork , flatten the balls to form discs ( 1 cm thick , 5 cm diameter ) .

7. Bake for about 10 minutes , until biscuits are golden but still soft .
   ( a longer cooking time will produce crisper , drier biscuits ) .

8. Cool biscuits on a tray .

ENJOY WITH A CUP OF TEA ; )