Mrs. Bean’s Famous Nutmeg Ginger Applesnaps

Fantastic Mr. Fox. The charming movie adapted from the book by Roald Dahl. And if you haven’t seen it, you need to watch it. Its hilarious wit and sweet message about working together and welcoming differences make it a heartwarming family film that’s easily in my top 5 kids movies. Not to mention, it’s stop-motion animation about woodland animals. What’s not to love? We’ve watched it twice in the past week.

In the movie, fox cousins Ash and Kristofferson stumble upon these famous nutmeg ginger applesnaps. Distracting them from their stealthy mission, they devour the cookies just before they are discovered by Mrs. Bean, the farmer’s wife. Even in animation, these looked delicious. While we were watching, I whispered to Alec, “Those actually sound amazing. I should totally make those.” And here we are! The cookie itself is warm and subtly spicy, and the apples compliment them beautifully. A dust of cinnamon sugar and, voila! A quite cozy cookie that pairs with spiced cider *just so*. Funilly enough, these actually take me back in time to middle school, when my mom would buy us the Cinnamon Alphabet Cookies from Trader Joe’s! Nostalgia did me a solid and helped me to come up with this recipe. I hope you all see the film (on HBO right now!) and test these out!

Mrs. Bean’s Famous Nutmeg Ginger Applesnaps

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 2 gala apples

Directions:

  1. In a bowl of a stand mixer, combine the brown sugar and butter until just incorporated, being careful not to whip/over-mix.
  2. Scrape down the sides of the bowl and add in the egg and vanilla. Stir until incorporated.
  3. Meanwhile, whisk together dry ingredients in a separate bowl.
  4. Setting the stand mixer to low, gradually add in dry ingredients until a ball of dough is formed. It should be soft, not sticky. (If so, add a little more flour.)
  5. Wrap in cling wrap and refrigerate for at least 4 hours, up to overnight.
  6. When ready to bake, preheat oven to 350Β° F and prepare a large baking sheet by lining it with parchment paper.
  7. Roll out the dough to 1/4 in and cut out rounds, using a biscuit cutter or the rim of a glass. Reform and roll out remaining dough scraps.
  8. For the apple topping: cut off a side of your apple and slice thinly using a mandoline. Blot with paper towels to remove excess moisture, and arrange three slices in a fan shape on top of each cookie. Dust with cinnamon sugar and bake for 11-13 mins.
  9. Serve with a final sprinkle of cinnamon sugar and enjoy!

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