Food with JP passion - Apple Streusel Biscuit Bars

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

This recipe is a combination of an almond shortcake biscuit, with a deliciously rich apple streusel topping with a tangy hit of citrus lemon curd. I love any recipe that bakes apples and has a crumble topping and after sharing some healthier recipes in recent weeks we are all now back on track for January/New Year. So, I thought it was time for a little tea-time sweet treat. Perfect as a post-supper treat or served on its own with a cup of tea, these little beauties will be adored by all your family.

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  • 150g ground almonds
  • 150g plain flour
  • 225g unsalted butter, diced
  • 90g icing sugar
  • 6 tablespoons of lemon curd (Home-made or good quality shop bought – I plan to share my recipe for perfect homemade lemon curd soon!)

For the streusel topping:

  • 1 large red eating apple – grated
  • 200g plain flour
  • 100g demerara sugar
  • 100g unsalted diced butter
  • 1 teaspoon mixed spice

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1. Sift the flour and icing sugar into a large mixing bowl and then stir in the ground almonds.

2. Like when making pastry, rub in the butter or you can pulse in a food processor until it resembles coarse breadcrumbs – then bring together to form a dough.

3. Roll the dough out to fit 23cm /9 inch Swiss roll tin. Then place the dough onto the tin and press it out until it fits the tin and prick all over with a fork.

4. Spread the lemon curd evenly on top and place into the fridge while you make the streusel topping.

5. Great the apple coarsely and squeeze dry on a sheet of kitchen paper then pop into a small bowl along with a tablespoon of the Demerara sugar to help separate the strands of apple.

6. In a separate bowl add the flour and butter, rub together until it resembles breadcrumbs; then mix in the spice, apple and remaining Demerara sugar.

7. Remove the biscuit dough from the fridge and sprinkle on the streusel mix and bake in a preheated oven 180°C/350°F / Gas mark 4 for 45-50 minutes, until lightly browned.

8. Leave to cool fully in the tin, then cut into individual bars and lightly dust with icing sugar. Serve and enjoy.

Like anything sweet, eaten in moderation, I am a firm believer, it’s good for you! We all deserve a little treat to help beat the winter blues.

Once you don’t gorge on the whole bake. I don’t believe in beating yourself up and while you continue with the newly energising exercise routine, you will be fine.

These will last up to 4 days in a tupperware container lined with parchment paper – not that I expect they will last that long!

Contact JP on:

Twitter: @JPKCooking 

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Instagram: jpkennedy.kennedy

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