These scrumptious apple pastries make a perfect teatime treat. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 100g self raising flour
- 30g butter
- 1 tbsp caster sugar
- 4 tbsp (60ml) single cream
- 1 dessert apple peeled and cored (get an adult to help you)
- Pinch ground cinnamon
- 2 heaped tsp demerara sugar
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients. Put some baking paper on a baking tray.
Put the flour and butter together in a bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Now stir in the caster sugar using the fork. Mix again. Add some (but not all) of the cream and mix until you get a soft dough. (You may not need all the cream).
Carefully grate the cored apple. Add to a bowl with a pinch of cinnamon and a heaped teaspoon of demerara sugar. Mix well with the teaspoon.
Sprinkle some flour on your work surface, roll out the dough like pastry to about ½ cm thick. Try to keep a rectangular shape.
Spread the apple mix on top (try to leave the juice in the bowl), then roll up like a sausage along the long side. Cut into 7 thick rings. Place one in the centre of the baking paper making sure you can see the spiral. Then add the remaining six around the outside in a circle, almost touching each other.
Sprinkle the top of the apple dappy with the rest of the demerara sugar.
You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 20-25 minutes.
Serve 1 spiral as a snack at tea time, or anytime!