September heralds the start of so much seasonal goodness to come. Blackberries, apples, pears and plums – my favourite Autumn produce. These toffee apple cookies are pure comfort: a brown butter cookie, scented with vanilla and filled with chunks of apple and fudge that melts in the oven. To make them, you will need:
75g unsalted butter
140g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate
1/4 tsp sea salt
1 tsp vanilla extract
100g soft brown sugar
35g caster sugar
2 tbsp milk
80g fudge pieces, chopped
40g dried apple pieces, chopped.
Brown the butter by heating it in a pan over a medium heat until it starts to foam, and flecks of brown float to the surface. Set aside to cool a little, then stir in the milk and vanilla extract.
Stir in the dried ingredients until a dough forms, followed by the apple and fudge pieces; knead lightly until evenly distributed.
Put the dough in the fridge for 30 minutes to firm up. Meanwhile, preheat the oven to 160C Fan. Line two baking trays. Roll teaspoons of the mixture into balls and place spaced well apart on the trays. Sprinkle with a little sea salt if you like. Bake for 10 – 12 minutes and allow to cool and firm up on the trays.
Recipe by me.