Hamula (apple cookies)

Wash the apples well. Cut each apple in half and slice out the core. Preheat the oven to 200°C / 400°F. Arrange the apple halves face-down on the foil and bake for approximately 40 minutes or until soft.

Remove the skins from the soft cooked apples. The puree will be used both in the dough and in the mousse.

Cookies. Mix oat and wheat flour, add a pinch of salt and sugar, and mix well. Add unsalted butter and rub ingredients together by hand until you get buttery lumps.

Add an egg and 100 g / 3½ oz. of apple puree. Knead dense shortbread dough. Cover it with plastic wrap and leave it in the fridge to rest for 20-30 minutes.

Roll out the dough between two sheets of baking paper into a layer 0.5 cm / 0.2 inch thick. Cut out cookie shapes with a glass or a cookie cutter, and place them on a baking paper-lined tray.

Bake for 7-10 minutes. Leave the cookies to cool.

Apple mousse. Mix egg yolks with 225 g / 8 oz. apple puree, milk and sugar in a heatproof bowl. Stirring carefully, heat the bowl with apple mousse for 10 minutes over a pan with simmering water until it thickens slightly.

Serve the cookies with cooled apple mousse.