|260 g||Schar Mix C Patisserie Gluten Free Flour|
|3 tbsp||corn oil|
|3 tbsp||corn starch|
|1/2 package||baking powder|
|a little bit||grated zest of an unwaxed lemon|
Preheat the oven to 175°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper.
In a bowl, thoroughly mix the sieved flour with the eggs, cornflour, baking powder, 3 tbsp sugar, oil and the salt until the mixture has a bread-dough consistency.
Roll the dough out with a rolling pin until it is 1/2 cm thick. Cut square shapes from the dough.
Place half of the squares on the tray and make sure there is enough space between each.
In the meantime, cook the apple pieces with 4-5 tbsp water, cinnamon, 1 tbsp sugar and the zest of 1 lemon. Allow this mixture to cool and then place 2 tsp apple mixture in the middle of each square.
Form dough pockets and bake for 10 minutes.