Caramel and apple cookie sandwich

Original recipe provided by RSPCA Assured

Crunchy biscuit meets a melt-in-the-mouth centre with this perfect combination of sweet caramel, apple and cinnamon. You'll blow the competition away with this recipe. Ideal for your next bake sale...

Method

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

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.

Step 5:

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.

Step 6:

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.

Step 7:

To make the cinnamon buttercream, beat the butter with a whisk until light and fluffy then add the cinnamon and half the icing sugar.

Step 8:

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.

Step 9:

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. 

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