All the flavours of the iconic Autumn toffee apple in a delicious cookie. A caramel-sugared biscuit, dotted with sumptuous bites of real chewy dairy toffee and contrastingly tart little apple cubes, warmly spiced with exotic seasonal cinnamon.
175gplain gluten free flour blendI use GFA Blend A – See NOTES
25gcorn starch (UK cornflour)
65gground almondsalmond meal
½tspbicarbonate of soda
1tspbaking powdergluten free
¼tspfine sea salt
150gunsalted butter softened
100gsoft light brown sugar
120gcoconut sugar(or use additional soft light brown sugar)
1large egg At room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
35gfreeze-dried apple cubes(or sub with ordinary chopped dried apple - you may need more than 35g as it is heavier in weight)
65gsoft dairy toffee chopped into tiny pieces
Weigh and mix together the flours, almonds, bicarbonate of soda, baking powder, salt and cinnamon, making sure any lumps are broken down. Set aside. TIP: Weigh into an airtight container and shake vigorously.
Cream together the butter and sugars in a large bowl using an electric whisk until pale and fluffy.
Add the vanilla extract and egg and beat until thoroughly combined.
Stir in the flour mixture, apple cubes and chopped dairy toffee using a firm mixing spoon or spatula until the ingredients are evenly mixed.
Place the mix in the fridge to chill for 45 minute to an hour.
Line about 4 baking sheets with baking paper (or batch-bake if you do not have enough baking sheets).
Pre-heat the oven to 180 C/350 F/Gas 4.
When chilled, remove the biscuit dough from the fridge and spoon into small, walnut-sized rounded mounds (or roll into balls) on the baking sheets (making sure you leave plenty of room between each for spreading).
Gently flatten the top of each mound very slightly using the palm of your hand.
Bake for 10 to 12 minutes until just beginning to brown and crisp at the very edges. Be very careful not to over-bake as you want the cookies to remain soft in the centre. To ensure an even bake, swap the trays of cookies round in the oven half way through baking.
When baked, remove from the oven and leave on the tray for 10 to 15 minutes to cool and harden slightly.
When cooled enough to move without them breaking, transfer to wire racks to cool completely.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary.