Pastry

1. Place butter, honey, golden syrup and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Add remaining pastry ingredients.
4. Mix on speed 3 for 30 seconds.
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 bowl, add your apples.
2. Blitz on speed 8 for 5 seconds. Scrape down.
3. Add remaining ingredients.
4. Cook at 100 degrees, speed 2 for 8 minutes.
5. Blitz on speed 9 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.