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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!

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

For the caramel and apple cookies

  • 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.

For 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. 


  • Don't worry if you don't want to bake the biscuits straight away, simply 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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