Oaty Apple Cookie Cups

Makes 12, Prep and Cook 1 hour

150g unsalted butter, chopped,

at room temperature

½ cup caster sugar

¹⁄³ cup firmly packed

brown sugar

1 egg

1½ cups plain flour

2 tsps ground cinnamon

½ tsp bicarbonate of soda 1²⁄³ cups quick oats

¼ cup desiccated coconut Ice-cream, to serve (optional)

APPLE FILLING

25g unsalted butter 6 red apples (850g), quartered, cored, cut into 2cm pieces ½ cup caster sugar 2 tsps cornflour

1 Lightly grease a 12-hole muffin pan (¹⁄³-cup capacity). 2 Beat butter and sugars in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl. Add sifted flour, cinnamon and soda. Stir in oats and coconut to form a firm dough.

3 Turn mixture onto a clean bench. Shape into a log about 30cm long. Cut into 12 even portions. Press portions over base and up sides of holes in prepared pan to form cases.

4 Cook in a moderate oven (180C) for about 12 minutes, or until golden brown. Remove from oven. Using the base of a small heatproof glass, press down the risen bases while cookie cups are still hot. Cool in pan for 10 minutes. Loosen edges with a spatula. Lift cookie cups from pan. Transfer to a wire rack.

5 To make apple filling, melt butter in large non-stick frying pan over medium heat. Add apple. Cook for about 10 minutes, stirring occasionally, until apple is almost tender. Sprinkle over sugar and gently stir in. Cook for about 3 minutes, shaking pan occasionally, until sugar is dissolved. Blend cornflour with 1 tblsp water in a small bowl. Add to pan. Cook, stirring, until mixture boils and thickens. Remove.

6 Fill cookie cups with warm apple filling. Serve with ice-cream (optional).