Caramel and apple cookie sandwich

Caramel and apple cookie sandwich

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Caramel and apple cookie sandwich

Caramel and apple cookie sandwich

Inspired by biscuit week on Great British Bake Off? These melt-in-the-mouth cookies combine caramel, apple and cinnamon for the ultimate tea-time treat. Your friends and family will give you the Paul Hollywood handshake when they try these, we promise!

Prep: 25 minutes

Cook time: 15 minutes

Serves: 10

Cookie ingredients

...for the cookie dough

140g butter, cubed
175g self-raising flour
1 Granny Smith apple, peeled and diced
85g porridge oats
175g light brown muscovado sugar
1 tsp ground mixed spice
1 RSPCA Assured egg

...for the salted caramel drizzle

75g unsalted butter
50g soft light brown sugar
50g golden syrup
125ml double cream
1/2 tsp sea salt

...for the cinnamon buttercream

225g unsalted butter, softened
1 tsp ground cinnamon
450g icing sugar
4 tbsp milk

Caramel and apple cookie sandwich method

Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a large baking sheet with greaseproof paper.

In a large bowl, rub the butter into the flour until it resembles breadcrumbs then stir in the diced apple, oats, sugar and spices.

Make a well in the centre, crack in an RSPCA Assured egg, then mix together to make a firm dough.

Roll the dough into 20 even-sized balls

and place - well-spaced apart - on the lined baking tray, pressing to flatten slightly.

Bake for 15 minutes until golden brown, then transfer to a wire rack and leave to cool.

Salted caramel drizzle method

Melt the butter, sugar and syrup in a small heavy-based pan and let it simmer for 3 minutes, stirring often.

Add cream and half a teaspoon of salt and stir again, cooking for another minute on the hob.

Pour into a small bowl ready for drizzling.

Cinnamon buttercream method

Beat the butter with a whisk until light and fluffy then add the cinnamon and half the icing sugar.

Use a wooden spoon to gently mix together and add the remaining icing sugar.

Mix gently until all the icing sugar is

incorporated, then whisk again until smooth, light and fluffy.

Just before serving, spoon or pipe the buttercream onto half the cookies and drizzle with caramel.

Top with another cookie to make the sandwich and press down very gently. 


Don't worry if you don't want to bake the biscuits straight away...

Here's the answer!

Roll the dough into logs, wrap in clingfilm and chill or freeze.

Slice the frozen logs into discs.

Then bake them for 15 to 18 minutes.

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