Toffee apple cookies
These are truly delicious – crunchy round the edges, chewy in the centre
- 175g unsalted butter, at room temperature
- 140g golden caster sugar
- 2 egg yolks
- 50g ground almond
- 85g chewy toffees, roughly chopped
- 85g/3oz ready-to-eat dried apple chunks, roughly chopped
- 225g self-raising flour
- 2 tbsp milk
- Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the butter and sugar until pale and creamy.
- Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
- Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.
- Heat oven to 180°C (350ºF).
- Beat the sugar, butter, and egg in large bowl with electric mixer on medium speed until light and fluffy.
- Stir in flour, nutmeg, cinnamon, salt, and bicarbonate of soda. Combine into a smooth dough.
- Mix in the apple.
- Drop dough by rounded tablespoons about 2 inches (5 cm) apart onto baking paper-lined tray. Add in 1 chewy toffee piece per cookie.
- Bake 8 to 10 minutes or until light brown. Cool on a wire rack.