Best dessert and baking recipes from TASTE Magazine

Afternoon tea

One-bowl plum and custard cake

45 minutes

Afternoon tea

Chocolate marie biscuit fridge cake

Breakfast recipes

Self-saucing chocolate pudding

30 - 35 minutes

Citrus recipes

Coconut and chocolate overnight oats

Biscuit recipes

Custard cookies with apple sauce

25–30 minutes

Custard cookies with apple sauce

Serves Makes 20-25

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25–30 minutes

Ingredients

510 g cake flour
4 t baking powder
55 g custard powder
250 g butter, at room temperature
2 large free-range eggs
1 t vanilla extract
8 T Woolworths Woolies Babes apple pureé, plus extra for baking
apricot jam (optional)

Method

1. Preheat the oven to 180°C. Sift together the dry ingredients. In the bowl of a stand-mixer fitted with the paddle attachment, cream the butter, eggs, vanilla and apple purée until light and fluffy.

2. Add the dry ingredients and mix until a dough forms, taking care not to overmix.

3. Line 2 baking trays with baking paper and roll out 40 g balls of cookie dough. Place them on the trays 1 cm apart and use your thumb to make an indentation the centre for the filling. Fill each cookie with ½ t apple sauce or 1 t jam. Bake for 20–25 minutes, or until slightly golden.

Find more biscuit recipes here.

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen

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Custard cookies with apple sauce

Ingredients

Method