I have an abundance of cooking apples in my garden at the moment, our apple tree is blooming and producing a vast amount of fruit – which is great. I have always wanted an apple tree. We also have a blackberry bush and a plum tree (they are not ripe yet though).
To accompany an apple tart and vanilla ice cream I thought a nice way to use up the apples would be to make this compote as a side on the dessert and it went really well. I love apples and I love desserts like this, so I went to town and apples were coming out of our ears – but it was lush.
- 350g Plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g butter
- 175g light brown soft sugar
- 1 free range egg
- 4 tsp golden syrup
- Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
- Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
- Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.
- Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them.
- Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations.