Pastry

1. Place butter, honey, golden syrup and vanilla into a saucepan over medium heat. Stir until melted.
2. Remove from heat.
3. Add remaining pastry ingredients.
4. Mix with a wooden spoon until combined.
5. This will be a sticky, wet dough. It firms upon cooling however.
6. Remove dough from bowl and place onto a silicone mat in a rectangle shape to cool for 30-45 minutes. Be careful as this will be hot.

Filling

1. Meanwhile in a clean saucepan, add your filling ingredients.
2. Cook over medium heat, storing occasionally until apples have softened. Add a drizzle of water if the pan is too dry.
3. Add the filling to a food processor and process on high until desired puree consistency is achieved. I leave some texture to ours.

Assembly – refer to blog photo

1. Preheat oven to 180 degrees. Line a baking tray with baking paper.
2. Once dough is cooled, roll out into a thin rectangle about 2-3mm in thickness.
3. Cut 12 small rectangles from dough (or however many depending on size of bars you are wanting).
4. Place a little filling onto one rectangle.
5. Bring both sides together, overlapping slightly to form a case around the filling.
6. Place seam side down.
7. Repeat for all rectangles. Leave room between each bar as they will grow in size during baking.
8. Bake for 15-18 minutes. You will need to watch these as every oven varies. Some people have noted theirs took between 8-10 minutes so please keep an eye on them.
9. Do not overcook these or you will have a hard biscuit pastry. You are wanting a soft, lightly golden crust to them.