Peel the apples, remove the cores, and cut them into cubes. Mix with 75 grams of granulated sugar and cinnamon.

Heat a frying pan over medium heat, melt a knob of butter, and add the apple cubes. Cook for five minutes, stirring continuously. The sugar will caramelize and the apple pieces will soften. Turn off the heat and let the apples cool.

Knead 200 grams of butter, brown sugar, self-rising flour, half an egg, vanilla sugar, and a generous pinch of salt into a firm dough. I use the dough hooks on my stand mixer for this.

Dust your work surface with flour and roll out the dough to a thickness of about 4 mm. Cut out 12 slices with a round cookie cutter or baking ring (8–9 cm in diameter/ 3 inch). You will need the remaining dough later.

Place the slices on a baking sheet lined with parchment paper. Spoon a tablespoon of apples onto the center of each slice.

Roll out the remaining dough to a thickness of no more than 4 mm. 4 mm. Cut 5 mm-wide strips from the dough and place them crosswise on the circles with the apple mixture. I used six strips per cookie.