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Raymond Blanc’s Apple Crumble Cookies


Granny Smiths are good for this recipe. I have suggested rolling out the dough to make round biscuits, but if you want a chunkier, rustic-looking cookie, just divide the mixture into thirty equal pieces, flatten them very slightly and then bake them as below.


MAKES: approx. 30 cookies


5cm pastry cutter
200g self-raising flour
1 teaspoon bicarbonate of soda
160g rolled oats
100g demerara sugar
1 apple, such as Granny Smith, Bramley or Red Windsor, grated
60g dried cranberries
120g unsalted butter
30g maple syrup

Preheat the oven to 180°C/160˚C fan/gas 4.

In a medium bowl, sift together the flour and bicarbonate of soda.

Add the oats, sugar and grated apple and stir until evenly distributed.

Remove 4 tablespoons of the mixture and set aside. This will be used to top the cookies and give a crumble effect.

Stir the cranberries into the mixture in the bowl.

In a small saucepan on a medium heat, melt the butter with the maple syrup. Add this to the flour and fruit in the bowl, mixing well until it comes together in a crumbly dough.

Lay a large piece of greaseproof paper on a flat surface and spoon the mixture onto it. Lay a second sheet of greaseproof paper on top and then, with a rolling pin, roll over the top until the mixture has flattened to 1cm in thickness.

Transfer to the fridge to chill for 10 minutes.

Using a 5cm pastry cutter, cut out circles of the dough and arrange on two baking trays lined with greaseproof paper, leaving a gap of about 5mm between each one. Sprinkle each cookie with some of the reserved crumble mixture and bake in the preheated oven for 10–12 minutes until lightly golden.

Once the cookies are baked, remove from the oven and cool on a wire rack.

Once cool, you can store them in an airtight container.

Buy The Lost Orchard by Raymond Blanc here