Apple filled cookies

Start by making the filling: mix all the ingredients in a heatproof bowl, cover loosely with plastic wrap and take to the microwave oven (500W) for 3 minutes. Remove from over, stir and set aside to cool.

Now, the dough: sift flour and salt and place in a food processor, along with the butter – I used my Kitchen Aid with the paddle attachment for it. Pulse a few times until mixture resembles fine meal. Add the egg yolk and a little water. Pulse again and add water until dough comes together. Transfer dough to a large piece of plastic wrap and press it to form a 1cm-thick disc. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C/350°F; line a large baking sheet with baking paper.

In a lightly floured surface, roll dough until 3mm-thick. Cut into desired shapes using cookie cutters. Place a bit of filling in the middle of dough, brush edges with egg white and top with another dough shape, closing the edges so the filling won’t leek. Transfer cookies to prepared pan.

Bake for about 20 minutes, or until lightly golden on the edges – mine took a little longer to bake, 35 minutes.

Transfer pan to a wire rack and let cool completely.

Mix sugar and cinnamon in a small bowl. Roll each cookie in cinnamon sugar.