Apple and cheddar cookies

Portions:

Preparation:

30 minutes

Cooking:

20 minutes

These Quebec apple and cheddar cookies are a great way to combine the discreet sweetness of the fruit with the character of the cheese in a simple, quick and surprisingly tasty recipe. Soft on the inside and lightly browned on the outside, they're perfect as an accompaniment to soup, served at brunch, or as savory bites at an aperitif.

Quebec apples grated into the dough add a lovely moistness, while cheddar adds flavor and body to these rustic cookies. Their light texture is reminiscent of scones or savory cakes, but with a fruity twist that makes them unique.

As well as being delicious, these cookies allow you to cook locally and in an original way. A must-try recipe to give new life to your apples!

Ingredients

625 ml (2 ½ cups) rolled oats

125 ml (½ cup) all-purpose flour

125 ml (½ cup) whole-wheat flour

2.5 ml (½ tsp.) salt

5 ml (1 teaspoon) baking powder

5 ml (1 teaspoon) ground cinnamon

125 ml (½ cup) room-temperature butter

2 eggs

125 ml (½ cup) packed brown sugar

10 ml (2 teaspoons) vanilla extract

250 ml (1 cup) applesauce or 2 apples, peeled and grated

500 ml (2 cups) or 2 diced apples

250 ml (1 cup) or 130 g diced cheddar cheese

24 cheddar cheese cubes for garnish (optional)

Preparation

Place the rack in the middle of the oven and preheat to 350°F (180°C).

In a large bowl, mix the rolled oats with the flours, salt and baking powder, set aside.

In a separate bowl, beat butter, eggs, brown sugar and vanilla extract with an electric mixer until creamy.

Add applesauce (or grated apples) and stir.

Add the dry ingredients to the mixture until smooth.

Using a spatula, add the diced apples and cheddar cheese.

On a baking sheet lined with parchment paper, shape 24 balls using an ice-cream scoop (approx. 60 ml) and press together with a spoon. Add a cube of cheddar cheese to the center of each cookie (optional).

Bake for 15 to 20 minutes, or until golden brown.

Remove from oven and cool on a wire rack.

Tips and tricks

Use a cooking apple such as Cortland or Empire to avoid releasing too much juice.
Strong or aged cheddar gives more flavour than mild.
For a softer texture, don't overwork the dough.
Freeze well: reheat for a few minutes in the oven before serving.

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