Ingredients:

• 2 x cooking apples
• 2 x ¹/3 cup caster sugar
• 2 cups plain flour
• 150 g cold butter, chopped
• 4-5 tbsp cold water
• 6 large fresh raspberries, cut each into two halves.
• 1 egg white, lightly beaten

1. Peel, core and quarter apples. Cut into thin slices, and place in a large saucepan with ¹/3 caster sugar and 2 tbsp water. Cover and bring to the boil, then reduce heat to low and cook for about 5 mins, or until soft, and leave to cool.
2. Combine flour, the other ¹/3 cup caster sugar and butter in a food processor. Using pulse button, process in short bursts until mixture resembles breadcrumbs. Add 4 tbsp iced water, and process again in short bursts until mixture forms small clumps (you may need to add a tiny bit more water – pinch some dough together to check it isn’t too dry).
3. Turn dough out onto a clean work surface and gather together. Divide into two equal portions. Roll out one portion and use pie mole cutter to the same diameter as your baking base and place the cut pieces into each baking mole. 
4. Preheat oven to 200°C.
5. Fill pastry with apples and top with half of fresh raspberries. Allow to soften slightly, then press around the edges to secure. 
6. Roll remaining pastry out and cut into long strips, 1cm wide. Lay strips on top of the pie about 1.5cm apart over the baking mole length.
7. Brush lattice with egg white, and overlap it with another strips across each strips.
8. Bake for 30 mins, or until golden brown. 

The slight crunchy edges and pale centre instantly melt in your mouth, giving the cookie an unexpected complex taste considering the simplicity of the recipe. My little Ethan just loves them! And I loves them with my tiny cup of coffee in the mornings : )

unsalted butter                 115grams
confectioner's sugar          90
green tea powder              1 table spoon
vanilla extract                   1 tsp
lemon zest                       1 tsp
grated apple                      half of cup

all-purpose flour                 95grams

whites from large eggs       2

Preheat Oven   400ºF / 205ºC

Prepare two half-sheet pans or cookie sheets lined with parchment or
silicone mats.

Mix          Using a rubber spatula, mix together the butter, grated apple,
                sugar, green tea powder, vanilla extract, and lemon zest until
                smooth.

                Gently fold in half of the flour. Slowly mix in the
                egg whites followed by the rest of the flour.
                Continue mixing only until thoroughly incorporated.

Pipe        Put the cookie dough in a pastry bag fitted with a
                round pastry tip (about 1/4-inch opening). Pipe the
                dough onto the prepared pans in 2 1/2-inch lengths.

                Space the piped dough at least 1 1/2 inches apart
                to allow for spread.

Okay, one of my other New Year Resoluation is to create some really easy yummy quick muffins recipe to share with our lovely GreenPomelo® fan club! So our very first weekend special muffin is... drum roll please... "Guava Green Tea!"

Cooking time: 10 to 30 mins
Makes 12 muffins

Ingredients:
150g/4oz plain flour
150g/4oz butter
100g/2½oz caster sugar
3 free-range eggs
1½ tsp baking powder
1 tsp vanilla extract 
1 tablespoon of Green Tea powder (you can get this from your local Chinese supermarket)
125g/4½oz fresh grated guava 
double cream, to serve

Preparation method:
1. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, vanilla extract, guava, green tea powder, stir to combine.

Technique: Creaming butter by hand

2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.

Let me know what you think : )