Finally! Happy “Fall” Y’all
It’s officially the first day of Autumn, and officially – in my book anyway – the start of the best season of the year. One of the best bits about coming home from holiday (aside from being reunited with my favourite fur-ball, obviously) was the thought of coming home to chunky knits, boots (ones that are perfect for stomping on perfectly crunchy leaves), cold air and lots and lots of baking involving apples. I say that not because apple pies and crumbles and muffins are quintessentially autumnal (blimey, that’s a big phrase for a Monday afternoon…), but because I’ve actually got a tree full of the things for the very first time.
Back when Sunny and I moved into our house here in Cardiff three years ago, we bought a pair of apple trees (well, they were more like a couple of twigs really) for a couple of quid each. And this year – almost as if by magic (because God knows what we did differently) – one of them is full of apples! I’m going to be baking this Apple Pie Cake ten times over, I think! As well as these Toffee Apple Cookies. I tried something similar whilst I was out in the States on holiday (controversial opinion, but America does “Fall” Baking so much better than we do) and had to come up with my own version, and here it is: a lovely soft cookie full of spiced apple pie filling and toffee chunks, and drizzled with a salted caramel sauce. Once baked, warm them up in the microwave for thirty seconds for oozing toffee that won’t play havoc with your fillings! 😉 Just make sure you use a type of apple that doesn’t go too soggy and holds its shape when boiled – like pink lady or braeburn!
Toffee Apple Cookies
- 150g of apples, diced into small pieces
- 250ml water
- 100g light brown sugar
- 1 tsp cinnamon
- 50g of toffee, cut into small pieces
- 125g butter
- 100g caster sugar
- 100g dark muscovado sugar
- 1 egg
- 250g plain flour
- 1 tsp salt
- 1 tsp cinnamon
- salted caramel salt to serve (buy it in store, or try this recipe)
- sea salt to serve
- First things first, whip up the apple pie filling. Chop up your apples into small, cookie-sized chunks and pop them into a saucepan. Boil up in the water, along with the light brown sugar and cinnamon for about 20 minutes. The apples will be ready once they’ve softened, but still have a little bite to them.
- Set the oven to 180°C. In a mixing bowl, cream together the butter, cinnamon, caster sugar and dark muscovado sugar. Stir in the egg, then mix in the apple pie mix and toffee pieces. Stir in the flour to make a stiff dough, then spoon small blobs onto a lined baking tray – making sure they’ve got plenty of room to spread.
- Bake the cookies for twenty minutes, then transfer them onto a wire rack and leave to cool.
- To serve, warm them up in the microwave for thirty seconds and serve drizzled with caramel sauce and sprinkled with sea salt. Yum! 🙂
Have a lovely week! 🙂