Biscuit and Apple Stacks
- For the cookies
- 2 eggs (separated)
- 1 ¼ cups powdered sugar
- 1 pinch lemon zest
- ¼ cup all-purpose flour
- 1 Tbsp Corn starch
- 2 Tbsps cocoa powder
- 3 tsps water
- For the filling
- 1 Granny Smith Apple (very thinly sliced)
- 1 Tbsp lemon juice
- ¼ cup sugar (plus 1 tablespoon)
- 3 Tbsps water
- ⅔ cup cream (48% fat)
- 3 Tbsps Calvados
- To decorate
For the cookies: heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
Whisk the egg whites until stiff peaks form.
Beat the egg yolks and icing sugar in a mixing bowl. Sift in the flour and cornflour, add the lemon zest and stir to mix.
Fold the egg whites into the yolk and flour mixture.
Drop 1-2 teaspoonfuls of mixture on the baking trays, spacing about 6cm|2 1/2" apart. Spread the mixture with the back of a spoon, to make a thin layer. You should have enough for 20 cookies.
In a small bowl, combine the cocoa powder and water, 1 teaspoon at a time until smooth and creamy. Spoon the mixture into a piping bag fitted with a small tip. Drizzle the cocoa decoratively over the cookies.
Bake 1 sheet at a time for 6-8 minutes, until the edges are light golden brown. Carefully place on a wire rack to cool.
Reduce the oven temperature to its lowest setting. Line a baking sheet with non-stick baking paper.
Place the apple slices in a large bowl, drizzle with lemon juice and gently toss to coat.
In a small pan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves- about 2 minutes. Pour the sugar mixture over the apples and toss to thoroughly coat. Leave to stand for 2-3 minutes.
Arrange the apple slices on the baking tray and bake for 1 1/2- 2 hours, until dry. Remove from theoven and leave to cool.
Whisk the cream, 1 tablespoon sugar, and Calvados until stiff peaks form.
To assemble the towers, layer the cookies and cream, ending with cream. Decorate with mint and sugared apple slices.