for 20 pieces

Apple, ginger and turmeric filling

3	apples, peeled, cored, diced
60 g	agave syrup
1 tsp	turmeric, freshly grated (or 1/2 tsp turmeric powder)
1 tsp	ginger, freshly grated
¼ tsp	agar-agar (Betty Bossi)

Dough

200 g	margarine, soft
100 g	icing sugar
2 pinch	bourbon vanilla powder
300 g	light spelt flour
2 tbsp	oat drink

To fill

a little

icing sugar

How it's done

Apple, ginger and turmeric filling

Bring the apples, agave syrup, ginger and turmeric to the boil in a pan. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Puree the mixture with a hand blender. Mix the agar-agar with 1 tbsp of cold water, add to the pan, bring to the boil, boil for approx. 2 mins., transfer to a jar, leave to cool.

Dough

Place the margarine in a bowl, add the sugar and vanilla, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour and oat milk. Place the dough in a plastic bag, press down flat, refrigerate for approx. 1 hr.

To shape

On a lightly floured surface, roll out the dough in batches to approx. 5 mm thick (each time chilling the remainder of the dough). Cut out the hearts or chosen shapes, place on two trays lined with baking paper. Cut little shapes out of half of the biscuits, chill for approx. 30 mins.

To bake

Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

To fill

Spread the apple and turmeric filling over the biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the jam.

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