Description

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!

Preparation: 25 minutes

Cooking time: 15 minutes

Serves: 10

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.

For the salted caramel drizzle, 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.

To make the cinnamon buttercream, 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.