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Toffee apple cookies

These are truly delicious – crunchy round the edges, chewy in the centre


  • 175g unsalted butter, at room temperature
  • 140g golden caster sugar
  • 2 egg yolks
  • 50g ground almond
  • 85g chewy toffees, roughly chopped
  • 85g/3oz ready-to-eat dried apple chunks, roughly chopped
  • 225g self-raising flour
  • 2 tbsp milk


  1. Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the butter and sugar until pale and creamy.
  2. Stir in the egg yolks, ground almonds, toffees, dried apple and flour. Mix well together then roll into walnut-sized balls.
  3. Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Brush with milk and bake for 8-12 minutes until golden. Leave to firm up for 5 minutes, then transfer to a wire rack and leave to cool completely.
  4. Heat oven to 180°C (350ºF).
  1. Beat the sugar, butter, and egg in large bowl with electric mixer on medium speed until light and fluffy.
  2. Stir in flour, nutmeg, cinnamon, salt, and bicarbonate of soda. Combine into a smooth dough.
  3. Mix in the apple.
  4. Drop dough by rounded tablespoons about 2 inches (5 cm) apart onto baking paper-lined tray. Add in 1 chewy toffee piece per cookie.
  5. Bake 8 to 10 minutes or until light brown. Cool on a wire rack.
  6. Enjoy!