Ingredients
Custard cream
Method
1.Stew apple with the water in small saucepan, covered, over medium heat until tender. Mash with a fork; cool.
2.Beat butter, sugar and concentrate in small bowl with electric mixer until combined. Transfer mixture to medium bowl; stir in sifted flours, oat bran, stewed apple, coconut and cinnamon, in two batches.
3.Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 3mm thick; refrigerate 30 minutes.
4.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
5.Using 6.5cm apple-shaped cutter, cut 40 shapes from dough. Place shapes about 3cm apart on oven trays.
6.Bake biscuits about 12 minutes. Cool on wire racks.
7.Meanwhile, to make custard cream, blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap; cool. Beat cream cheese in small bowl with electric mixer until smooth. Add custard; beat until combined.
8.Sandwich biscuits with custard cream. Serve dusted with sifted icing sugar.
Apple concentrate can be bought from health food stores. As the name implies, the concentrate will give these biscuits a wonderful apple flavour. The concentrate is apple juice with most of the liquid extracted.
Note
