These Double Caramel Toffee Apple Cookies are delactable treatsfor any special occassion.
- 1 hr
- Makes about 15
- 125g butter, softened
- 125ml brown sugar
- 15ml golden syrup
- 5ml vanilla essence
- 15ml milk
- 500ml self-raising flour
- 5ml bicarbonate of soda
- pinch of salt
- 100g skinned hazelnuts, chopped (optional)
FOR THE TOFFEE APPLES
- 250ml castor sugar
- 250ml warm water
- 425g tin baby apples in light syrup, drained
- Preheat oven to 180°C. Line two baking trays with baking paper. Beat the butter and sugar together until pale and creamy. Add the syrup, vanilla and milk and beat until well combined. Add the flour, bicarb and salt and stir until combined. Mix in the nuts.
- Roll the dough into 15 balls and place on the prepared trays, leaving enough rising space in between. Use the palm of your hand to gently press down the balls. Bake for about 15 minutes, swapping trays halfway through cooking, until golden and crisp. Allow the cookies to cool on the trays.
- Meanwhile, for the toffee apples, heat the sugar and water on low in a small, deep saucepan. Stir until the sugar has dissolved. Increase heat to medium high and bring to boil. Cook, without stirring, for about 15 minutes until the golden-caramel stage is reached (see note). Brush the sides of the pan with a pastry brush dipped in water throughout cooking to avoid crystallisation.
- Take off the heat and wait for a few seconds for the bubbles to subside. Pat the apples dry. Working quickly, dip an apple into the toffee, holding onto the stem and using a spoon to coat. Place in the centre of a cookie and leave to set. Repeat with the rest.
NOTE To check if the caramel is ready, drip some of the toffee into a glass of ice-cold water. It’s ready if it sets hard immediately. A sugar thermometer will reach 150°C.
Magazine issue date: May, 2014