RUBIS GOLD ® apple shortbread

Total time




The ingredients

  • 2 RUBIS GOLD ® apples
  • 250 g T55 flour
  • 1 level teaspoon baking powder
  • 100 g cane sugar
  • 125 g butter
  • 1 large egg


      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.


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