Apples in a cup with a biscuit lid


Serves 4

  • 4 Annurca apples
  • 110 g butter
  • 300 g type “00” white flour
  • 120 g cane sugar + 2 tbsp to finish
  • 1 egg + 1 egg yolk
  • 80 g maple syrup
  • 1 stick cinnamon 

  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1 lemon
  • salt


Whisk the butter with the sugar and maple butter for 3 minutes until creamy. Add the egg and egg yolk and continue whisking to combine. In another bowl, sieve the flour and add salt, the powdered spices and the baking soda.

Add the dry ingredients to the butter mixture and mix to a smooth dough. Cover with clingfilm and leave to rest in the fridge for at least 30 minutes.

Roll out the dough with a rolling pin to a thickness of 5 mm. Cut 5 mm strips from the dough, cutting them in half if too long. Arrange half of these strips vertically and weave the horizontal strips under and over the vertical strips to form a lattice. Cut the dough lattice with the glass or cup you are going to use for serving and place on a baking tray lined with baking paper. Bake for 8-10 minutes.

Peel the apples, dip in the lemon juice and place in a saucepan with 1/2 a glass of water and the stick of cinnamon. Cook for about 25 minutes or until soft. Dice the apples and add 2 tablespoons of cane sugar. Divide the apples between the glasses, cover with the biscuit lid and serve.

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