@kahitanohubplus: Ang sekreto sa perfect crispy air fryer meals nang hindi mamantika! Try this Glass Oil Sprayer Bottle now. #KitchenHacks #oilsprayer #healthycooking #airfryeressentials #oilbottle

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Wednesday 19 August 2026 13:12:06 GMT
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brown butter apple crumble cookie cups 🍂🤎 egg free and dairy free  Cookie cups  240 g plain flour ½ teaspoon bicarbonate soda 100g caster sugar 100g light brown sugar 130 g dairy free butter  60 g soya yoghurt room temp Apple Filling: 3 apples, peeled + cored, cut into small chunks  2 tsp cinnamon  50g brown sugar  Crumble: 165g brown sugar 95g plain flour 60g rolled oats 1 tsp ground cinnamon 135g dairy free butter, melted Start by making the cookies.  Add butter to a saucepan over medium heat. It will melt and foam. Stir regularly until it develops a strong nutty scent and turns brown. Remove from the heat and leave to cool.  In a bowl add the sugars and then whisk in the butter until completely combined creamed together.   Whisk in the yoghurt then fold through the dry ingredients.  Mix until just combined. Scoop out 6 portions of the dough and place into a greased jumbo muffin tin. Gently indent the centres to make a well and then pop into the freezer for at least an hour for the dough to chill. Next make the crumble.  In a bowl combine the ingredients.  Spread onto a lined baking tray and then pop into the freezer until the cookies are ready to bake.  Heat the oven to 175 degrees C - fan oven. Put the crumble and the cookie cups in the oven and bake for 10-14 minutes, until the cookies and crumble are both lightly golden.  Remove from the oven and gently re-press a well into the centre of each cookie cup.  Leave to cool completely. The crumble will harden as it cools.   Next make the filling In a saucepan add the apples, sugar and spices. Over medium heat gently stir until the apple soften to almost a purée (you still want some chunks!) When the cookies are cooled fill with the apple and top with the crumble.  #autumnbaking #cookiecups #applecrumble #brownbutter #eggfreebaking
brown butter apple crumble cookie cups 🍂🤎 egg free and dairy free Cookie cups 240 g plain flour ½ teaspoon bicarbonate soda 100g caster sugar 100g light brown sugar 130 g dairy free butter 60 g soya yoghurt room temp Apple Filling: 3 apples, peeled + cored, cut into small chunks 2 tsp cinnamon 50g brown sugar Crumble: 165g brown sugar 95g plain flour 60g rolled oats 1 tsp ground cinnamon 135g dairy free butter, melted Start by making the cookies. Add butter to a saucepan over medium heat. It will melt and foam. Stir regularly until it develops a strong nutty scent and turns brown. Remove from the heat and leave to cool. In a bowl add the sugars and then whisk in the butter until completely combined creamed together. Whisk in the yoghurt then fold through the dry ingredients. Mix until just combined. Scoop out 6 portions of the dough and place into a greased jumbo muffin tin. Gently indent the centres to make a well and then pop into the freezer for at least an hour for the dough to chill. Next make the crumble. In a bowl combine the ingredients. Spread onto a lined baking tray and then pop into the freezer until the cookies are ready to bake. Heat the oven to 175 degrees C - fan oven. Put the crumble and the cookie cups in the oven and bake for 10-14 minutes, until the cookies and crumble are both lightly golden. Remove from the oven and gently re-press a well into the centre of each cookie cup. Leave to cool completely. The crumble will harden as it cools. Next make the filling In a saucepan add the apples, sugar and spices. Over medium heat gently stir until the apple soften to almost a purée (you still want some chunks!) When the cookies are cooled fill with the apple and top with the crumble. #autumnbaking #cookiecups #applecrumble #brownbutter #eggfreebaking

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