Custard cookies with apple sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“The moment I popped one of these into my mouth, I was transported back to my days at after-care in Johannesburg, sitting on miniature plastic chairs with my friends and dunking these into mugs of lukewarm tea. If you don’t mind a bit of sugar, replace the apple sauce with apricot jam. Maybe your children will remember them too.” – Hannah Lewry

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)

Cooking Instructions

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