1 -Peel and cut the apples into quarters. Place the apples in a saucepan with a little water. Cook them over a medium heat, covered, until they are melting. Then blend them in a food processor and leave the compote to cool.
2-In a bowl, combine the flour, baking powder, sugar and butter. Mix with your fingertips to obtain a fine semolina.
3-Add the lightly beaten egg, and mix to obtain a homogeneous paste.
4-Play the dough out on 5mm thick baking paper and leave to rest in the fridge for 1? hours.
5-Reheat your oven to 165°C.
Cut out the dough with the pumpkin or bat cookie cutters (or skulls for the more daring). Using a small knife, cut out eyes, mouth and nose for the pumpkin and a central shape for the bat, on half of the cookie cutters.
6-Bake for 20 minutes. Leave to cool.
7-Drop a teaspoon of applesauce on the un-holed shortbread, then gently place the holed shortbread on top, pressing lightly to bring up the applesauce.