Äppelkakstänger

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1. 1
   Heat the oven to 180C/160C fan/gas 4. Line a 18 x 28cm baking tin with baking parchment. Put the butter, flour, 150g of the brown sugar and the vanilla extract into a food processor with 1 tsp salt, and blitz until the mixture comes together. Press two-thirds of the dough into the tin in an even layer, then bake for 12-15 mins until golden. Keep the remaining dough chilled while you prepare the apples.
2. 2
   Tip the apples into a pan with 3 tbsp of the brown sugar, 1 tsp of the cinnamon (if using) and the lemon juice. Cook over a medium heat for 15-20 mins until the apples have softened but not broken down.
3. 3
   Tip the apples over the pastry base, then break up the remaining dough and dot it over the top. Bake for 15-20 mins until the topping is cooked and golden. Remove from the oven and leave to cool in the tin.
4. 4
   Combine the icing sugar and remaining ¼ tsp cinnamon with enough water to create a thick icing (you need around 2 tsp). Drizzle the icing over the apple pie bars, then slice into 12-16 squares. Will keep in an airtight container for up to three days.