Biscuits With Apple Crisp Jam Food

APPLE CRUMBLE COOKIES

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil. Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside. Pulse in the egg until combined, stopping to scrape down the sides, if needed. Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go. Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum! CALORIES 89kcal FAT 3.8g SAT FAT 2.2g PROTEIN 1.1g CARBS 13.1g SUGAR 6.9g SALT 0.2g FIBRE 0.7g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus

ROASTED BRAEBURN APPLE JAM

Steps:

• Peel and core the apples. Cut them in half and then into thin slices. In a large skillet, heat the honey over low heat until it begins to foam and turns a very light brown, about 5 minutes. Remove the skillet from the heat and add the ground cinnamon and apple slices. Return the skillet to medium heat and cook, stirring from time to time with a wooden spoon, until the apples are soft, 30 to 35 minutes.
• While the apples are cooking, flavor the cider: In a medium saucepan, combine the cider, cinnamon sticks, cloves and vinegar and bring to a simmer over high heat. Cook until the liquid is reduced by half, 10 to 12 minutes.
• Make the jam: Strain the cider mixture over the cooked apples (discard the cinnamon sticks and cloves). Simmer the apples over medium heat until all of the flavors meld and the liquid is almost completely absorbed, 5 to 8 minutes. Add the lemon zest and juice. Remove the skillet from the heat and set it aside to cool. Divide the jam among jars and refrigerate for up to 2 weeks.

APPLE CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.
• In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.
• Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

BEST APPLE PIE JAM

Steps:

• Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
• Add pectin and the butter and spices, lemon juice.
• Bring to a boil.
• Add sugars and bring back to a full rolling boil, boil 1 minute.
• Stir constantly.
• Remove from the heat.
• Skim off any foam.
• Ladle into hot jars leaving 1/4-inch headspace.
• Put on lids.
• Process in water bath 10 minutes.

BISCUIT APPLE COBBLER

Steps:

• Place pie filling in an ungreased 9-in. pie plate. Sprinkle with cinnamon. Separate each biscuit into three layers and arrange over apples. , Bake at 400° for 12-14 minutes or until the biscuits are browned. Top with whipped topping and mint if desired.

BUTTERY APPLE BISCUITS

Steps:

• In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, milk and molasses; stir into flour mixture just until moistened. Stir in apple. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 425° for 6-8 minutes or until golden brown. Serve warm.