Put the cold butter and sugar in a mixer and blend for a few seconds until you get coarse crumbs.

Add the egg and blend for a few seconds.

Add the flour, baking powder and lemon zest and blend until incorporated.

Knead into a ball, flatten it, wrap it in cling wrap and refrigerate for 1 hour.

In the meantime, peel the apple and dice it into small cubes.

Put it in a sauce pan with the brown sugar, butter and marmalade.

Cook on a low fire until soft. You may need to add a little water, depending on the apples you are using.

Roll the dough into a 3 mm - 1/8″ thick sheet and cut out 4 cm – 1 1/2″ circles.

Put 1 tsp of filling in the centre of half the circles and use the remaining circles to top them. Make sure to pinch the sides closed. You also want the tops to break slightly.

Put the cookies on a baking tray covered with baking paper.

Bake in a pre-heated oven at 180°C – 355°F for 20 minutes.

When ready, let them cool down for 5 minutes, then transfer them to a cooling rack to cool down completely.