1cupdried applesI use freeze dried Fuji apples for their sour taste. I find that 2, 1.2 ounce bags is perfect.
1 ⅓cupsself-rising flourI use unbleached
½cupunsalted butterCold and cut into slices
½cupwhite sugar
1free-range egg, large
Instructions
Gather your ingredients. Preheat the oven to 400F. Line a cookie sheet with parchment paper or use a silicone baking mat.
In a food processor, finely chop the dried apples, then add the flour and cold butter slices, sugar, and a pinch of sea salt. Process until you have fine crumbs (about 1 minute).
Remove 3 tablespoons of the mixture and set aside. This will be used as the crumble on top of your cookies.
Pulse in the egg until combined.
Roll the dough into 24 equally sized balls and place on the cookie sheet.
Press each cookie lightly to form rounds. I find a small juice glass works perfect for this.
Sprinkle over the reserved mix, lightly pressing it into the cookies.
Bake for 8-10 minutes, or until lightly golden.
Let the cookies cool slightly on the the cookie sheet and then transfer them to a wire cooling rack.