Peach Pie Lattice Cookies
These are such a gorgeous Summer bake as we enter into peach season! Use fresh or frozen peaches. We cook down the peaches for that super sweet, soft texture just like you find in a peach pie or peach crisp. Then, form the cookie dough like a mini pie in a muffin pan. Add the peaches and the lattice top and these make for such a cute picnic treat!
Print
Pin
Servings: 12
Ingredients
- 125 g (½ cups) Unsalted Butter Melted
- 75 g (⅓ cups) Light Brown Soft Sugar
- 125 g (⅔ cups) Granulated Sugar
- 1 (1) Large Free Range Egg
- 2 tsp (2 tsp) Vanilla Extract
- 275 g (2 ¼ cups) All Purpose (Plain) Flour
- 3 tsp (3 tsp) Baking Powder
For the Filling
- 65 g (⅓ cups) Unsalted Butter
- 280 g (2 cups) Peeled, Sliced Peaches Fresh or Frozen
- 65 g (⅓ cups) Light Brown Soft Sugar
- Powdered Sugar To Decorate
Instructions
For the Filling
- Place your peeled, sliced peaches into a frying pan with the butter and sugar and place over a medium heat. Cook until the peaches are soft. Set aside.
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder and mix until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
- Preheat the oven to 180℃/375℉. Line a 12 hole muffin tin.
Assembly and Latticing
- Place a teaspoon sized ball of the dough into each hole. Press in so that the dough covers the base and comes up the sides.
- Roughly chop the peaches and place a teaspoon of this filling into each 'cookie cup'.
- With the remaining cookie dough, roll flat to about 1/4 inch thick. Slice into thin ribbons to create the lattice tops.
- Lay 2 or 3 strips across each cookie cup, the same way. Fold back every other strip halfway over itself. Place another strip of dough perpendicular to the first set of strips, laying it across the unfolded strips.
- Unfold the folded strips back over the perpendicular strip. Fold back the strips that were left flat. Lay another strip of dough parallel to the first set of strips, but this time perpendicular to the second set of strips. Repeat this process until the lattice is complete. Trim any excess dough from the edges of the lattice and the muffin pan, press the edges into the dough to seal.
- Bake 18-20 minutes, until the tops of each cookie cup are golden. Let cool before dusting with a little powdered sugar!
Notes
For the Brewed Coffee:
If using instant coffee, combine 2 teaspoons of instant coffee in boiling water and let cool down before using.