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 film, and refrigerate for 1 hour.

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

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

Cook over a low heat 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 inch thick sheet and cut out 4 cm – 1 1/2 inch circles.

Put 1 teaspoon 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 lined with baking paper.

Bake in a preheated oven at 180°C – 355°F for 20 minutes.

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