Method

• Sift the flour into a large bowl
• Add the diced butter and rub it in with your fingertips (this can be done in the food processor)
• Add the yoghurt and mix lightly until the dough just begins to come together
• It should feel crumbly
• Do not be tempted to knead it, just gather all the crumbs from the side of the bowl into a ball, pressing them together with your hands
• Cover and chill in the refrigerator for 30 minutes
• Meanwhile, make the filling
• Put the grated apples, lemon juice and sugar into a small pan and cook over a low heat, stirring constantly, until all the liquid has evaporated, remove from the heat and add the spice and nuts if using
• Stir to evenly mix and set aside
• Heat the oven to 180C Lightly grease two baking tray with a little butter
• Divide the dough into 20 even sized balls
• Roll each piece into a ball, then press your thumb into the ball for a large hollow, spoon the filling into the hollows and press the dough over it to seal
• Pat them down very gently
• Put the balls seam side down, on the prepared trays and bake for about 35 minutes, or until lightly golden
• Remove from the oven and sift over icing sugar and little cinnamon, let cool
• They can be kept for 2-3 days or frozen